Description
Hello, food lovers! Are you in the mood for something warm, comforting, and bursting with flavor? If so, this Chicken Enchilada Soup is the perfect recipe for you! Whether you’re looking for a cozy meal for a chilly night or a satisfying dish to share with friends, this soup has got you covered. Not only is it packed with hearty ingredients like shredded chicken, beans, and veggies, but it also delivers that rich enchilada flavor we all love. So, let’s dive in and make this delicious soup that’s sure to become a family favorite!
Ingredients
Scale
- 1 tablespoon butter or ghee (or avocado oil if preferred)
- 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 oz can diced fire-roasted tomatoes
- ¼ cup tomato paste
- 4 cups low sodium chicken broth
- 14.5 oz can red kidney beans, drained and rinsed
- 14.5 oz can black beans, drained and rinsed
- 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
Optional Substitutions:
- Replace butter with avocado oil for a dairy-free option.
- Use vegetable broth instead of chicken broth to make it vegetarian (omit chicken).
- If you’re sensitive to spice, reduce the chili powder or omit it entirely.
Instructions
- Sauté the Vegetables:
Start by heating butter or ghee in a large stockpot over medium-high heat. If you’re using avocado oil, add it now. Once the butter has melted, add the diced onion, celery, carrots, red bell pepper, and garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften. - Add Seasonings and Base Ingredients:
Stir in the ground cumin, chili powder, and oregano, allowing the spices to become fragrant, about 1-2 minutes. Then, add the fire-roasted tomatoes, tomato paste, and chicken broth. Stir well to combine. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes, or until the vegetables are very tender. - Blend the Soup:
Once the vegetables are tender, remove the soup from heat. Using a hand blender, carefully blend the soup until it’s smooth and creamy. If you don’t have a hand blender, you can transfer the soup in batches to a regular blender, but be cautious with the hot liquid. - Add Beans, Corn, and Chicken:
Return the blended soup to medium heat. Stir in the red kidney beans, black beans, sweet corn, and shredded chicken. Let the soup simmer for a couple more minutes, just until everything is heated through. - Season and Serve:
Season the soup with salt and pepper to taste. Ladle it into bowls and top with the Mexican shredded cheese blend. You can also add your favorite toppings such as avocado slices, sour cream, cilantro, or crushed tortilla chips. Enjoy!
Notes
- Use pre-cooked chicken: Save time by using leftover shredded chicken or a rotisserie chicken.
- Adjust the spice level: If you like more heat, add an extra teaspoon of chili powder or a pinch of cayenne pepper. For a milder soup, reduce the chili powder.
- Garnish creatively: Top the soup with sour cream, diced avocado, jalapeños, or crushed tortilla chips for extra texture and flavor.