CREAMY CHICKEN ENCHILADA SOUP

CREAMY CHICKEN ENCHILADA SOUP #chickendinnerideas #chicken #chickenfoodrecipes

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.

Let’s be cooking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one!

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.
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CREAMY CHICKEN ENCHILADA SOUP #chickendinnerideas #chicken #chickenfoodrecipes

CREAMY CHICKEN ENCHILADA SOUP

  • Author: admin

Scale

Ingredients

  • 1 Medium Onion diced
  • 2 Celery Stalks sliced
  • 1 Medium Carrot thinly sliced
  • 1 Large Red Bell Pepper diced
  • 23 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

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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