Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon Butter or Ghee (avocado oil also works); 1 Medium Onion, diced; 2 Celery Stalks, sliced; 1 Medium Carrot, thinly sliced; 1 Large Red Bell Pepper, diced; 2-3 Garlic Cloves, chopped; 1½ teaspoon Ground Cumin; 1 tablespoon Chili Powder; 1 teaspoon Dried Oregano; 15 ounces Diced fire-roasted Tomatoes (1 can); ¼ Cup Tomato Paste; 4 Cups Low Sodium Chicken Broth; 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; 2 Cups Shredded Cooked Chicken; 1 Cup Mexican Shredded Cheese Blend (for garnishing); Salt and pepper, to taste

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Introduction

Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines the zest of Mexican spices with hearty ingredients. This rich, smooth soup is perfect for cozy dinners and easy to make with pantry staples and leftover chicken.

A white bowl filled with thick orange soup made of shredded chicken, yellow corn, and dark red kidney beans, topped with shredded white cheese melted into the soup. On top, there are three slices of bright green avocado arranged in a neat line, with two round slices of fresh jalapeño and small chopped green onions sprinkled around. The soup is dotted with black pepper and small green herbs. The bowl sits on a white marbled surface with a white cloth featuring blue and purple stripes nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Butter or Ghee (avocado oil also works)
1 Medium Onion, diced
2 Celery Stalks, sliced
1 Medium Carrot, thinly sliced
1 Large Red Bell Pepper, diced
2-3 Garlic Cloves, chopped
1½ teaspoon Ground Cumin
1 tablespoon Chili Powder
1 teaspoon Dried Oregano
15 ounces Diced fire-roasted Tomatoes (1 can)
¼ Cup Tomato Paste
4 Cups Low Sodium Chicken Broth
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
2 Cups Shredded Cooked Chicken
1 Cup Mexican Shredded Cheese Blend, for garnishing
Salt and pepper, to your taste

Instructions

Step 1: Melt the butter or ghee (and avocado oil if using) in a large stockpot over medium-high heat.
Step 2: Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook, stirring occasionally, until the vegetables soften, about 5-6 minutes.
Step 3: Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are very tender.
Step 4: Remove the pot from heat and use a hand blender to blend the soup until smooth and creamy.
Step 5: Return the soup to medium heat and add the drained red kidney beans, black beans, sweet corn, and shredded cooked chicken. Stir to combine.
Step 6: Bring the soup to a gentle boil and cook for a couple of minutes to heat everything through.
Step 7: Ladle the soup into bowls and sprinkle with the Mexican shredded cheese blend or your favorite toppings. Serve warm and enjoy!

Tips & Variations

For extra heat, add a pinch of cayenne pepper or some chopped jalapeños while cooking the vegetables.
Use rotisserie chicken to save time and add convenience.
Swap out red kidney beans and black beans for pinto or cannellini beans if preferred.
Add a squeeze of fresh lime juice before serving for a bright, fresh flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a thick orange soup in a white bowl, with visible layers of shredded chicken, yellow corn, and dark red beans mixed in, topped with melted white cheese. Slices of bright green jalapeño peppers and sliced avocado with a sprinkle of freshly cracked black pepper sit in the center, along with chopped green onions scattered on top. A spoon is lifting some soup, showing the mix of cheesy, chunky textures and colors. The whole dish rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or vegetables to keep the soup hearty and filling.

Can I prepare this soup in advance?

Absolutely! The flavors even improve after sitting overnight. Prepare the soup up to blending, store it, then blend and add the beans, corn, and chicken when ready to serve.