Creamy Chicken Enchilada Soup
Indulge in a bowl of Creamy Chicken Enchilada Soup, a delightful blend of flavors that brings comfort to your dinner table. This thick and creamy soup is perfect for busy weeknights or as an impressive side dish at gatherings. With tender shredded chicken, vibrant vegetables, and a medley of spices, each spoonful offers a hearty and satisfying experience. The best part? It’s quick to prepare in just 35 minutes! Customize it with your favorite toppings like avocado or cheese for an extra layer of flavor. Plus, it’s freezer-friendly—make a big batch and enjoy later!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon Butter or Ghee
- 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
- 15 ounces Diced Fire-Roasted Tomatoes (1 can)
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drained and rinsed, 1 can)
- 2 Cups Shredded Cooked Chicken
Instructions
- In a large stockpot, melt butter or ghee over medium-high heat. Add onion, celery, carrot, bell pepper, and garlic. Sauté until softened, about 5-6 minutes.
- Stir in cumin, chili powder, diced tomatoes, and chicken broth. Season with salt and pepper. Bring to a boil; reduce heat and simmer for 10-15 minutes.
- Remove from heat; blend the soup until smooth using a hand blender.
- Stir in kidney beans and shredded chicken; heat thoroughly.
- Serve hot with desired toppings.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 75mg
Find it online: https://kitchenwithmaya.com/creamy-chicken-enchilada-soup/