Description

This Creamy Chicken Enchilada Soup is a flavorful and comforting dish that combines tender cooked chicken, beans, and veggies in a rich, smooth broth infused with classic Mexican spices. Perfect for a hearty weeknight meal, it’s creamy without cream thanks to blending the cooked vegetables and tomatoes, delivering a delicious enchilada-inspired soup that’s easy to prepare in about 35 minutes.

Ingredients

Units Scale

Sauté Base

1 tablespoon Butter or Ghee (or Ghee, avocado oil also works)
1 Medium Onion (diced)
2 Celery Stalks (sliced)
1 Medium Carrot (thinly sliced)
1 Large Red Bell Pepper (diced)
2–3 Garlic Cloves (chopped)

Seasonings and Broth

1 1/2 teaspoon Ground Cumin
1 tablespoon Chili Powder
1 teaspoon Dried Oregano
15 ounces Diced fire-roasted Tomatoes (1 can)
1/4 cup Tomato Paste
4 cups Low Sodium Chicken Broth
Salt and pepper, to your taste

Main Ingredients

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)

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Instructions

Heat the oil and sauté vegetables: Melt 1 tablespoon Butter or Ghee (or avocado oil) in a large stockpot over medium-high heat. Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook for 5-6 minutes until the vegetables soften.
Add spices and liquids: Stir in ground cumin, chili powder, and dried oregano followed by diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper to your taste. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are very tender.
Blend the soup: Remove the pot from heat. Use a hand blender to blend the soup until it becomes smooth and creamy, creating that signature enchilada-inspired texture and flavor.
Add beans, corn, and chicken: Place the soup back over medium heat. Stir in the drained and rinsed red kidney beans and black beans, sweet corn, and shredded cooked chicken. Stir well to combine.
Heat through: Bring the soup to a gentle boil and cook for a couple of minutes just to heat all the added ingredients through.
Serve: Ladle the soup into bowls and top with the Mexican shredded cheese blend. Add additional favorite toppings as desired. Enjoy your warm, creamy chicken enchilada soup!

Notes

Using low sodium chicken broth allows better control over the soup’s salt level.
For a dairy-free version, omit the cheese or substitute with a vegan cheese alternative.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
You can swap cooked chicken with shredded rotisserie chicken for convenience.
The hand blender method creates a creamy base without adding cream or milk.