Description
A comforting and healthy chicken enchilada soup that blends fresh vegetables and flavorful spices for a hearty meal.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 2 cups shredded chicken
- 1 cup Mexican shredded cheese
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion, celery, carrots, bell pepper, and minced garlic. Sauté these vegetables until they soften, about 5-7 minutes.
- Stir in the cumin and chili powder, allowing the spices to bloom and release their aroma.
- Incorporate the diced tomatoes, tomato paste, and chicken broth, stirring well.
- Bring the mixture to a simmer and let it cook until the vegetables become tender, approximately 15 minutes.
- For a creamy texture, use an immersion blender to blend the soup until smooth. If you prefer a chunky texture, blend only half of the mixture.
- Return the blended soup to heat. Add the black beans, corn, and shredded chicken, stirring to combine.
- Allow the soup to boil briefly, ensuring all ingredients meld together beautifully.
- Serve in bowls, generously topping with Mexican shredded cheese.
Notes
For extra creaminess, add a dollop of low-fat sour cream or Greek yogurt as a garnish. Mix in a squeeze of lime juice just before serving for added brightness.
