Description
A heartwarming and creamy chicken enchilada soup packed with rich flavors and delightful textures, perfect for chilly evenings.
Ingredients
- 1 tablespoon butter or ghee (or avocado oil)
- 1 medium onion (diced)
- 2 celery stalks (sliced)
- 1 medium carrot (thinly sliced)
- 1 large red bell pepper (diced)
- 2-3 garlic cloves (chopped)
- 1½ teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 15 ounces diced fire-roasted tomatoes (1 can)
- ¼ cup tomato paste
- 4 cups low sodium chicken broth
- 14.5 ounces red kidney beans (drained and rinsed, 1 can)
- 14.5 ounces black beans (drained and rinsed, 1 can)
- 1 cup fresh or frozen sweet corn
- 2 cups shredded cooked chicken
- 1 cup Mexican shredded cheese blend (for garnishing)
- Salt and pepper, to taste
Instructions
- In a large stockpot over medium-high heat, melt the butter or ghee.
- Add the diced onion, celery, carrot, red bell pepper, and garlic, and cook for about 5-6 minutes until softened.
- Stir in the ground cumin, chili powder, dried oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste.
- Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes until the veggies are very tender.
- Remove from heat and blend the soup until smooth using a hand blender.
- Return the pot to medium heat, add the drained beans, sweet corn, and shredded chicken. Stir and heat through for a couple of minutes.
- Serve hot, topped with shredded cheese.
Notes
For added brightness, consider garnishing with diced avocado, chopped cilantro, or a squeeze of lime. Pair with tortilla chips or crusty bread.
