Creamy Chicken Enchilada Soup

chicken enchilada soup in a round white bowl topped with shredded cheese and sliced avcoado.

4.97 from 502 votes

Thick, creamy, and easy-to-make chicken enchilada soup that is wholesome and filling. Loaded with chicken and your favorite Tex-Mex ingredients. Perfect for a quick weeknight night or as a side dish.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: Mexican

Diet: Low Fat

Servings:

Author: Rena

Equipment

spatula
Dutch Oven

Ingredients

1 tablespoon Butter or Ghee 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 drain and rinsed, 1 can
14.5 ounces Black Beans drain 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

Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
Add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), 2-3 Garlic Cloves (chopped), and cook until softens. About 5-6 minutes.
Stir in seasonings ( 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, ¼ Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth. Season with Salt and pepper, to your taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.
Stir to combine and boil for a couple of minutes, just to heat it all.
Then, pour into bowls and top with shredded cheese ( 1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!

Video

Notes

Serving size: 1.5 cups

Substitutes:

Corn: you can use fresh, frozen, or canned corn
Oil- avocado, olive oil, or vegetable oil
Try Shredded turkey, ground chicken, or ground turkey. I love to use leftover chicken, or I just buy rotisserie chicken to save on time. So, next time you are at Costco, grab that chicken.

Storage:

Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months.

Nutrition