Description
Creamy Chicken Enchilada Soup is the ultimate comfort food, perfect for busy weeknights or cozy gatherings. This easy one-pot recipe combines tender chicken, vibrant veggies, and a blend of Tex-Mex spices all enveloped in a luscious creamy base. Ready in just 35 minutes, it offers a satisfying bowl of warmth and flavor that everyone will love. Ideal for customizing with your favorite toppings, this hearty soup ensures you can indulge guilt-free while enjoying nutritious ingredients. Whether you’re new to cooking or an experienced chef, this dish will quickly become a family favorite.
Ingredients
Scale
- 1 tablespoon butter or ghee
- 1 medium onion (diced)
- 2 celery stalks (sliced)
- 1 large red bell pepper (diced)
- 2–3 garlic cloves (chopped)
- 1½ teaspoons ground cumin
- 1 tablespoon chili powder
- 15 ounces diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 2 cups shredded cooked chicken
- 14.5 ounces red kidney beans (drained)
- 14.5 ounces black beans (drained)
- 1 cup sweet corn
Instructions
- In a large stockpot, melt butter over medium-high heat.
- Sauté onion, celery, bell pepper, and garlic for about 5–6 minutes until softened.
- Stir in cumin, chili powder, diced tomatoes, and broth; season with salt and pepper. Bring to a boil, then simmer for 10–15 minutes.
- Blend the mixture with a hand blender until smooth and creamy.
- Stir in beans, corn, and shredded chicken; heat through.
- Serve topped with cheese and your favorite garnishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg