Creamy Chicken Enchilada Soup Recipe
This Creamy Chicken Enchilada Soup combines tender shredded chicken, colorful vegetables, savory beans, and a blend of southwestern spices to deliver a comforting, creamy soup with a zesty enchilada flavor. Perfect for cozy dinners, this soup is easy to make with pantry staples and offers a satisfying balance of protein, fiber, and rich taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Vegetables and Aromatics
- 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
Spices and Canned Goods
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- ¼ Cup Tomato Paste
Liquids and Broth
- 4 Cups Low Sodium Chicken Broth
Beans and Corn
- 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
Protein and Toppings
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend (for garnishing)
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Melt 1 tablespoon butter or ghee (or add avocado oil if using) in a large stockpot over medium-high heat. Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves. Cook, stirring occasionally, until the vegetables soften, about 5-6 minutes.
- Add Spices and Simmer: Stir in ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper according to your taste. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the vegetables are very tender.
- Blend the Soup: Remove the pot from heat and use a hand blender to carefully blend the soup until it becomes smooth and creamy. Return the pot to medium heat.
- Add Beans, Corn, and Chicken: Stir in the drained and rinsed red kidney beans, black beans, fresh or frozen sweet corn, and shredded cooked chicken. Mix well to combine all the ingredients.
- Heat Through and Serve: Allow the soup to come to a gentle boil and heat through for a couple of minutes. Pour the soup into bowls and top each serving with shredded Mexican cheese blend or your preferred toppings. Enjoy your creamy chicken enchilada soup!
Notes
- You can substitute the shredded cooked chicken with rotisserie chicken for convenience.
- Use avocado oil instead of butter or ghee for a dairy-free version.
- To make it spicier, add chopped jalapeños or a dash of cayenne pepper when sautéing the vegetables.
- Use a high-powered blender if you don’t have a hand blender, but blend soup in batches and carefully to avoid spills.
- Leftovers store well in the fridge for up to 4 days and freeze nicely for up to 3 months.
- For a vegetarian version, omit the chicken and substitute vegetable broth for chicken broth.
Keywords: Creamy Chicken Enchilada Soup, chicken soup, enchilada soup, southwestern soup, creamy soup, chicken bean soup
