Creamy Chicken Enchilada Soup (Print-Friendly Version)

Creamy Tex-Mex chicken soup with beans, veggies, and cheese. Satisfying and easy for quick meals.

# What You’ll Need to Make This:

→ Base

01 - 1 tablespoon butter, ghee, or avocado oil
02 - 1 medium onion, diced
03 - 2 celery stalks, sliced
04 - 1 medium carrot, thinly sliced
05 - 1 large red bell pepper, diced
06 - 2 garlic cloves, chopped

→ Seasoning

07 - 1.5 teaspoons ground cumin
08 - 1 tablespoon chili powder
09 - 1 teaspoon dried oregano
10 - Salt and pepper, to taste

→ Liquid

11 - 4 cups low-sodium chicken broth

→ Tomato

12 - 1 can (425 g) diced fire-roasted tomatoes
13 - 60 ml tomato paste

→ Protein and Beans

14 - 2 cups shredded cooked chicken
15 - 1 can (410 g) red kidney beans, drained and rinsed
16 - 1 can (410 g) black beans, drained and rinsed

→ Vegetables

17 - 1 cup sweet corn (fresh or frozen)

→ Garnish

18 - 1 cup Mexican shredded cheese blend

# How to Prepare:

01 - Melt butter, ghee, or avocado oil in a Dutch oven over medium-high heat. Add diced onion, celery, carrot, red bell pepper, and chopped garlic. Sauté until vegetables are softened, about 5–6 minutes.
02 - Incorporate ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Stir thoroughly and bring to a boil.
03 - Reduce heat and simmer for 10–15 minutes, until vegetables are very tender. Remove from heat and blend the soup with a hand blender until smooth and creamy.
04 - Return the blended soup to medium heat. Add red kidney beans, black beans, sweet corn, and shredded cooked chicken. Stir to combine and heat for a few minutes until warmed through.
05 - Ladle soup into serving bowls. Top each portion with Mexican shredded cheese blend or preferred garnishes. Serve immediately.

# Extra Tips:

01 - Shredded turkey or rotisserie chicken can be used as an alternative protein source.
02 - Fresh, frozen, or canned corn are all suitable for this preparation.
03 - Leftovers store well refrigerated for up to 5–7 days or frozen for up to 4 months.

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