Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a heartwarming dish that captures the essence of Tex-Mex cuisine in every spoonful. This rich and flavorful soup combines tender chicken, hearty beans, and vibrant vegetables, all enveloped in a creamy broth seasoned with a blend of spices. Perfect for chilly evenings or as a crowd-pleaser at gatherings, this easy-to-make soup transforms ordinary ingredients into an extraordinary dining experience. With just a few simple steps, you can prepare a comforting bowl that warms your soul and satisfies your taste buds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people
- Category: Main
- Method: Cooking
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 tablespoon butter or ghee
- 1 medium onion (diced)
- 2 celery stalks (sliced)
- 1 medium carrot (thinly sliced)
- 1 large red bell pepper (diced)
- 2-3 garlic cloves (chopped)
- 15 ounces diced fire-roasted tomatoes (1 can)
- 4 cups low sodium chicken broth
- 2 cups shredded cooked chicken
- 14.5 ounces red kidney beans (drained and rinsed, 1 can)
- 14.5 ounces black beans (drained and rinsed, 1 can)
- 1 cup fresh or frozen sweet corn
- Seasonings: ground cumin, chili powder, oregano, salt, and pepper
Instructions
- Melt butter in a large stockpot over medium-high heat.
- Sauté onions, celery, carrots, bell pepper, and garlic until softened.
- Stir in spices and tomatoes; add chicken broth. Season with salt and pepper.
- Bring to a boil, then simmer for 10–15 minutes until veggies are tender.
- Blend the mixture for a creamy texture.
- Add beans, corn, and chicken; heat through.
- Serve hot with your favorite toppings like shredded cheese or avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg
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