Description
This Creamy Chicken Enchilada Soup is a comforting and flavorful dish perfect for cozy weeknight dinners. It combines tender chicken, fire-roasted tomatoes, beans, and a blend of warm spices to create a smooth, hearty soup reminiscent of classic enchilada flavors. Easy to prepare and versatile with ingredient substitutions, this soup is sure to become a family favorite.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Butter or Ghee (Substitute with avocado oil for a dairy-free option)
- 1 medium Onion, diced
- 2 stalks Celery, diced (Use additional carrots or bell peppers if needed)
- 1 medium Carrot, diced (Can substitute with parsnips)
- 1 large Red Bell Pepper, diced (Swap with any bell pepper variety)
- 3 cloves Garlic, minced (Increase or decrease according to taste preference)
- 1 teaspoon Ground Cumin
- 1 tablespoon Chili Powder (Adjust quantity for desired heat level)
- 1 teaspoon Dried Oregano (Substitute with Italian seasoning if not available)
- 1 can (15 oz) Diced Fire-Roasted Tomatoes (Use regular diced tomatoes if unavailable)
- 1/4 cup Tomato Paste (Substitute with crushed tomatoes in a pinch)
- 4 cups Low Sodium Chicken Broth (Substitute vegetable broth for a vegetarian option)
- 1 can (14.5 oz) Red Kidney Beans, drained and rinsed (Any bean variety can be used)
- 1 can (14.5 oz) Black Beans, drained and rinsed (Can replace with pinto beans)
- 1 cup Fresh or Frozen Sweet Corn (Swap with diced zucchini or bell pepper if desired)
- 2 cups Shredded Cooked Chicken (Can use rotisserie chicken or leftover chicken)
- 1 cup Mexican Shredded Cheese Blend (Substitute with a dairy-free cheese or omit)
- Salt and Pepper, to taste (Adjust based on dietary preferences)
Instructions
- Sauté Vegetables: In a large stockpot, melt the butter over medium-high heat. Add the diced onion, celery, carrot, bell pepper, and minced garlic. Cook for about 5-6 minutes, stirring occasionally, until the vegetables soften and release their aromatic flavors into the kitchen.
- Add Spices and Liquids: Stir in the ground cumin, chili powder, and dried oregano followed by the diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer for 10-15 minutes to allow the vegetables to become tender and the flavors to meld beautifully.
- Blend the Soup: Carefully remove the pot from the heat. Using a hand blender or transferring the soup in batches to a standard blender, blend until the mixture reaches a smooth, creamy consistency. Ensure the soup is blended evenly for a velvety texture.
- Add Beans, Corn, and Chicken: Return the blended soup to medium heat on the stovetop. Gently stir in the red kidney beans, black beans, sweet corn, and shredded chicken. Heat through for 2-3 minutes until all ingredients are warmed and combined evenly.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a generous sprinkle of the Mexican shredded cheese blend. Optionally, garnish with creamy avocado slices, fresh cilantro, or crunchy tortilla strips for added flavor and texture before serving.
Notes
- For a dairy-free version, substitute butter with avocado oil and omit or replace the cheese with a dairy-free alternative.
- You can swap out any bell pepper variety or add extra veggies like zucchini for a different texture.
- The soup can be made vegetarian by using vegetable broth and skipping the chicken, or substituting with plant-based proteins.
- Adjust chili powder quantity to control the spice level according to your preference.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
