Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a heartwarming dish that brings the vibrant flavors of Tex-Mex cuisine right to your kitchen. This thick and creamy soup is an ideal solution for busy weeknights, as it can be prepared in just 35 minutes. Loaded with tender chicken, wholesome beans, and a medley of fresh vegetables, this comforting soup is not only delicious but also nourishing. Whether you’re enjoying it on a chilly evening or serving it at a cozy gathering with friends, this recipe is sure to impress. Top it with your favorite garnishes like cheese, cilantro, or crispy tortilla chips for an extra layer of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
- Butter or Ghee
- Onion
- Celery Stalks
- Carrot
- Red Bell Pepper
- Garlic Cloves
- Ground Cumin
- Chili Powder
- Diced Fire-Roasted Tomatoes
- Tomato Paste
- Low Sodium Chicken Broth
- Red Kidney Beans
- Black Beans
- Sweet Corn
- Shredded Cooked Chicken
- Mexican Shredded Cheese Blend
Instructions
- In a large stockpot, melt butter over medium-high heat. Sauté diced onion, celery, carrot, red bell pepper, and garlic until softened (5–6 minutes).
- Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and broth. Season with salt and pepper; bring to a boil.
- Reduce heat and simmer for 10–15 minutes until vegetables are tender.
- Blend the soup until smooth using a hand blender.
- Add kidney beans, black beans, corn, and chicken into the blended mixture; stir well.
- Heat through for a couple of minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg
Find it online: https://dinnerscoop.com/creamy-chicken-enchilada-soup/