Creamy Chicken Enchilada Soup

Thick, creamy, and loaded with chicken and Tex-Mex flavors, this hearty soup is perfect for quick weeknight dinners or as a comforting side dish. Packed with beans, corn, and fire-roasted tomatoes, it’s a wholesome, filling recipe the whole family will love!

Ingredients

1 tbsp Butter or Ghee (or avocado oil)
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 tsp Ground Cumin
1 tbsp Chili Powder
1 tsp Dried Oregano
15 oz Diced Fire-Roasted Tomatoes (1 can)
¼ Cup Tomato Paste
4 Cups Low-Sodium Chicken Broth
14.5 oz Red Kidney Beans (1 can, drained and rinsed)
14.5 oz Black Beans (1 can, drained and rinsed)
1 Cup Sweet Corn (fresh or frozen)
2 Cups Shredded Cooked Chicken
1 Cup Mexican Shredded Cheese Blend (for garnish)
Salt and Pepper, to taste

Instructions

Sauté Veggies: In a large stockpot, melt butter or ghee over medium-high heat. Add onion, celery, carrot, bell pepper, and garlic. Cook for 5–6 minutes until softened.
Season and Simmer: Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, chicken broth, salt, and pepper. Bring to a boil, then lower the heat and simmer for 10–15 minutes until the veggies are tender.
Blend: Remove the soup from heat and blend with a hand blender until smooth and creamy.
Combine: Return the soup to medium heat and stir in beans, corn, and shredded chicken. Heat through for a couple of minutes.
Serve: Pour into bowls and top with shredded cheese or other desired toppings. Enjoy!

Notes

Serving Size: 1.5 cups
Substitutes:
- Corn: Use fresh, frozen, or canned.
- Oil: Avocado, olive, or vegetable oil works well.
- Protein: Swap chicken with turkey, ground chicken, or turkey. Rotisserie chicken is a great time-saver.
Storage: Store leftovers in an airtight container in the fridge for up to 5–7 days or freeze for up to 3–4 months. Reheat in the microwave or on the stovetop.