Chicken Enchilada Soup
A robust and velvety chicken enchilada soup brimming with Tex-Mex flavors. This one-pot dish offers comforting warmth and is ideal for quick dinners or a hearty side option, marrying convenience with rich, satisfying taste.
Ingredients
- 14.5 ounces black beans rinsed and drained (1 can)
- 1 medium carrot thinly sliced
- ¼ cup tomato paste
- 1 tablespoon chili powder
- 1 large red bell pepper diced
- 1 cup Mexican shredded cheese blend for garnish
- 1 tablespoon butter or ghee avocado oil optional
- Salt and freshly ground black pepper to taste
- 1 medium onion diced
- 4 cups low sodium chicken broth
- 2 cups cooked chicken shredded
- 2-3 garlic cloves finely chopped
- 15 ounces diced fire-roasted tomatoes 1 can
- 14.5 ounces red kidney beans rinsed and drained (1 can)
- 1½ teaspoons ground cumin
- 2 celery stalks sliced
- 1 teaspoon dried oregano
- 1 cup sweet corn fresh or frozen
Instructions
- In a Dutch oven or large soup pot, melt the butter or ghee over medium-high heat, adding avocado oil if preferred.
- Add the diced onion, sliced celery, thinly cut carrot, chopped garlic, and diced bell pepper, and sauté until softened, approximately 5–6 minutes.
- Incorporate the cumin, chili powder, and oregano into the vegetables. Stir in the fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper as needed, bring the mixture to a boil, then lower the heat and allow to simmer for 10–15 minutes until the vegetables are thoroughly tender.
- Remove the pot from heat and use an immersion blender to puree the mixture until it achieves a smooth and creamy texture. Return the soup to the heat.
- Mix in the black beans, red kidney beans, corn, and shredded chicken. Allow the soup to come to a gentle boil, cooking just enough to warm the added ingredients through.
- Ladle into serving bowls and garnish each portion with a sprinkle of the shredded cheese blend or toppings of your choice. Serve immediately.
Notes
Serving Size: 1.5 cups
Substitutions:
Corn may be used fresh, frozen, or canned.
Oil options include avocado, olive, or vegetable oil.
Protein alternatives such as shredded turkey, ground chicken, or ground turkey may be used. Store-bought rotisserie chicken is a great time-saver.
Storage:
Refrigerate leftovers in an airtight container for up to 5–7 days. Reheat using a microwave. Soup can also be frozen for 3–4 months.