Packed with beans, chicken, and bold Tex-Mex flavors, this Creamy Chicken Enchilada Soup is a hearty and satisfying meal. It’s easy to make, perfect for busy weeknights.
Ingredients:
- Avocado oil (or butter/ghee)
- Onion
- Celery
- Carrot
- Red bell pepper
- Red kidney beans
- Black beans
- Ground cumin
- Chili powder
- Dried oregano
- Garlic cloves
- Diced fire-roasted tomatoes
- Tomato paste
- Sweet corn (fresh, frozen, or canned)
- Shredded cooked chicken
- Low-sodium chicken broth
- Mexican shredded cheese (or Monterey Jack)
- Salt and pepper
- Optional: Enchilada sauce
Instructions:
- Prep: Chop onion, celery, carrot, and bell pepper. Mince garlic.
- Sauté: Heat oil in a pot, add onion, celery, carrot, bell pepper, and garlic. Cook until softened.
- Simmer: Add cumin, chili powder, oregano, diced tomatoes, tomato paste, chicken broth, and beans. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Blend (optional): Use a hand blender to make the soup smooth and creamy.
- Combine: Add corn and shredded chicken to the soup. Heat through.
- Serve: Pour into bowls and top with cheese. Enjoy!
Optional: For a crockpot/slow cooker: Follow steps 1-3, then transfer to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Optional: For an Instant Pot: Sauté vegetables in the Instant Pot, then add remaining ingredients and pressure cook on high for 10 minutes, followed by a 10-minute natural release.
