Description
Creamy Chicken Enchilada Soup is a deliciously thick and hearty dish that brings the vibrant flavors of Tex-Mex cuisine straight to your table. This comforting soup features tender chicken, wholesome vegetables, and a blend of spices that create a rich and savory experience in every spoonful. Perfect for busy weeknights, this easy-to-make recipe comes together in just 35 minutes, allowing you to enjoy a warm, satisfying meal without sacrificing time. Whether served as a main dish or a hearty side, this soup is sure to please family and friends alike.
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)
- 15 ounces Diced Fire-Roasted Tomatoes
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drained and rinsed)
- 14.5 ounces Black Beans (drained and rinsed)
- 2 Cups Shredded Cooked Chicken
- Salt and Pepper to taste
Instructions
- In a large stockpot, melt butter or ghee over medium-high heat.
- Sauté diced onion, celery, carrot, bell pepper, and garlic for about 5–6 minutes until softened.
- Add spices, diced tomatoes, broth, salt, and pepper; bring to a boil.
- Lower heat and simmer for 10–15 minutes until veggies are tender.
- Blend the soup with an immersion blender until smooth.
- Stir in beans and shredded chicken; heat through for a couple of minutes.
- Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 24g
- Cholesterol: 70mg