Description
Creamy Chicken Enchilada Soup is the ultimate comfort food, perfect for any occasion. This easy one-pot recipe combines tender chicken, hearty beans, and vibrant vegetables in a rich and creamy Tex-Mex broth. It’s quick enough for busy weeknights yet satisfying enough to impress guests at gatherings. With bold flavors and customizable toppings, this soup is sure to be a hit with family and friends alike.
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
- 1½ teaspoons 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 (1 can, drained and rinsed)
- 14.5 ounces black beans (1 can, drained and rinsed)
- 1 cup fresh or frozen sweet corn
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- Toppings: Mexican shredded cheese blend
Instructions
- In a large stockpot over medium-high heat, melt the butter or ghee. Add the onion, celery, carrot, bell pepper, and garlic; sauté until softened (about 5-6 minutes).
- Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and chicken broth. Season with salt and pepper; bring to a boil then reduce heat and simmer for 10-15 minutes until vegetables are tender.
- Remove from heat and blend the soup until smooth using a hand blender. Return to medium heat.
- Add kidney beans, black beans, corn, and shredded chicken; stir well and heat for a couple of minutes until warmed through.
- Serve topped with Mexican cheese blend or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg