Description
This Creamy Chicken Enchilada Soup is a hearty and flavorful soup that combines the best of both worlds: creamy, comforting soup and the zesty flavors of chicken enchiladas. It’s packed with vegetables, beans, chicken, and a rich, subtly spicy broth.
Ingredients
Scale
- 1 tablespoon butter, ghee, or avocado oil
- 1 medium yellow onion, diced
- 2 celery stalks, sliced
- 1 medium carrot, thinly sliced
- 1 large red bell pepper, diced
- 2–3 cloves garlic, chopped
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- 1/4 cup tomato paste
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can red kidney beans, drained and rinsed
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 cup fresh or frozen sweet corn kernels
- 2 cups shredded cooked chicken
- 1 cup shredded Mexican blend cheese (for garnish)
- Salt, to taste
- Black pepper, to taste
Optional Toppings:
- Shredded Mexican blend cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Diced avocado
- Tortilla chips or strips
Instructions
- Sauté Vegetables: Melt the butter, ghee, or avocado oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes.
- Add Seasonings and Liquids: Stir in the ground cumin, chili powder, dried oregano, undrained fire-roasted diced tomatoes, tomato paste, and chicken broth. Season generously with salt and black pepper.
- Bring to Boil and Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 10-15 minutes, or until the vegetables are very tender.
- Blend Soup: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can very carefully transfer the soup in batches to a regular blender and puree until smooth. Be extremely cautious when blending hot liquids. Return the pureed soup to the pot.
- Add Beans, Corn, and Chicken: Place the pot back over medium heat. Add the drained and rinsed red kidney beans, drained and rinsed black beans, corn (fresh or frozen), and shredded cooked chicken. Stir well to combine.
- Heat Through: Bring the soup to a gentle simmer and cook for a couple of minutes, just until everything is heated through.
- Serve: Ladle the soup into bowls. Garnish with shredded Mexican blend cheese and any other desired toppings, such as sour cream, cilantro, avocado, or tortilla chips.
Notes
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Beans: You can substitute other types of beans, such as pinto beans or black-eyed peas, for the kidney beans and black beans.
- Corn: You can use fresh, frozen, or canned corn. If using canned corn, drain it before adding it to the soup.
- Spice Level: Adjust the amount of chili powder to your preference.
- Blending: Be extremely careful when blending hot liquids. If using a regular blender, fill the blender only halfway and vent the lid to prevent splattering.
- Serving Suggestions: This soup is delicious on its own or served with tortilla chips, cornbread, or a side salad.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.