Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings
This very comforting Creamy Chicken Enchilada Soup never fails to light up my day! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! Ready in just 35 minutes, this recipe is one to try. Enjoy!
Ingredients:
1 Medium Onion, diced
2-3 Garlic Cloves, chopped
15 ounces Diced fire-roasted Tomatoes 1 can
1½ teaspoon Ground Cumin
1 tablespoon Butter or Ghee or avocado oil
2 Celery Stalks sliced
1 teaspoon Dried Oregano
¼ c Tomato Paste
1 Medium Carrot thinly sliced
1 Large Red Bell Pepper, diced
Salt and pepper, to your taste
14.5 ounces of Black Beans drain and rinsed, 1 can
1 c Fresh or Frozen Sweet Corn
2 c Shredded Cooked Chicken
1 tablespoon Chili Powder
14.5 ounces of Red Kidney Beans drain and rinsed, 1 can
4 c Low Sodium Chicken Broth
1 c Mexican Shredded Cheese Blend for garnishing
Directions:
Place a large stockpot on the stove and turn the heat to medium-high. Add butter and allow it to melt.
Add the garlic, onion, celery, bell pepper, and carrots. Saute for about 5 minutes or until aromatic and soft.
Add the seasonings, tomato slices, chicken broth, and tomato paste into the pot. Stir everything until well blended and allow the mixture to boil.
Reduce the heat to low, then simmer the mixture for about 10 minutes.
Remove the pot from the heat, then use a hand blender to mix everything until smooth.
Simmer the mixture on medium heat, then add the corn, beans, and shredded cooked chicken. Stir again until well incorporated.
Remove from the heat, then ladle into individual serving bowls.
Top each serving with shredded cheese and more toppings.
Serve right away. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 1 week or 3 months inside the freezer.
Nutrition Facts:
Calories: 450 kcal | Carbohydrates: 52g | Protein: 34g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 1121mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3542IU | Vitamin C: 44mg | Calcium: 223mg | Iron: 6mg
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