CREAMY CHICKEN ENCHILADA SOUP

This Chicken Enchilada Soup recipe is so creamy, thick, and easy to make. Loaded with hearty shredded chicken and beans, it is a crowd-pleasing soup that’s full of your favorite Mexican flavors and very comforting and delicious.

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Ingrediens

1 Tbsp 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 Tsp Ground Cumin
• 1 Tbsp Chili Powder
• 1 Tsp Dried Oregano
• 15 oz Diced fire-roasted Tomatoes 1 can
• ¼ Cup Tomato Paste
• 4 Cups Low Sodium Chicken Broth
• 14.5 oz Red Kidney Beans rinsed, 1 can
• 14.5 oz Black Beans rinsed, 1 can
• 1 Cup Fresh or Frozen Sweet Corn
• 2 Cups Shredded Cooked Chicken
• 1 Cup Mexican Shredded Cheese Blend
• Salt and pepper, to your taste

Instructions

1. Melt butter or ghee (add avocado oil is using) in a large stockpot over medium-high heat.
2. Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
3. Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.

CREAMY CHICKEN ENCHILADA SOUP

• Author: admin

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Ingredients

• 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 Tsp Ground Cumin
• 1 Tbsp Chili Powder
• 1 Tsp Dried Oregano
• 15 oz Diced fire-roasted Tomatoes 1 can
• ¼ Cup Tomato Paste
• 4 Cups Low Sodium Chicken Broth
• 14.5 oz Red Kidney Beans rinsed, 1 can
• 14.5 oz Black Beans rinsed, 1 can
• 1 Cup Fresh or Frozen Sweet Corn
• 2 Cups Shredded Cooked Chicken
• 1 Cup Mexican Shredded Cheese Blend
• Salt and pepper, to your taste

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Instructions

Instructions

1. Melt butter or ghee (add avocado oil is using) in a large stockpot over medium-high heat.
2. Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.
3. Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.

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