Print

Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup Recipe
Print Recipe

★★★★★

4.7 from 25 reviews

This Creamy Chicken Enchilada Soup is a flavorful and hearty Mexican-inspired dish combining tender chicken, beans, vegetables, and a rich, creamy texture. Perfect for a comforting meal, it balances spices like cumin, chili powder, and oregano with fire-roasted tomatoes and a smooth blended base, topped with melted Mexican cheese for an authentic touch.

Ingredients

Scale

Vegetables and Aromatics

  • 1 Medium Onion, diced
  • 2 Celery Stalks, sliced
  • 1 Medium Carrot, thinly sliced
  • 1 Large Red Bell Pepper, diced
  • 2–3 Garlic Cloves, chopped

Spices and Sauces

  • 1½ teaspoon Ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon Dried Oregano
  • 15 ounces Diced Fire-Roasted Tomatoes (1 can)
  • ¼ Cup Tomato Paste

Liquids

  • 1 tablespoon Butter or Ghee (or avocado oil as alternative)
  • 4 Cups Low Sodium Chicken Broth

Protein and Beans

  • 14.5 ounces Red Kidney Beans, drained and rinsed (1 can)
  • 14.5 ounces Black Beans, drained and rinsed (1 can)
  • 2 Cups Shredded Cooked Chicken

Vegetables (Additional)

  • 1 Cup Fresh or Frozen Sweet Corn

Toppings

  • 1 Cup Mexican Shredded Cheese Blend
  • Salt and pepper, to taste

Instructions

  1. Sauté Vegetables and Aromatics: Melt 1 tablespoon butter or ghee (add avocado oil if using) in a large stockpot over medium-high heat. Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves. Cook until softened, about 5-6 minutes.
  2. Add Seasonings and Simmer: Stir in ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat and simmer for 10-15 minutes until the vegetables are very tender.
  3. Blend the Soup Base: Remove the pot from heat. Using a hand blender, carefully blend the soup until smooth and creamy. Return the pot to medium heat.
  4. Add Beans, Corn, and Chicken: Stir in red kidney beans, black beans, sweet corn, and shredded cooked chicken. Mix well to combine.
  5. Heat Through: Bring the soup to a boil and let it cook for a couple of minutes to ensure everything is heated through.
  6. Serve and Garnish: Ladle the soup into bowls and top with shredded Mexican cheese blend or your favorite toppings. Serve hot and enjoy!

Notes

  • If you prefer a thicker soup, reduce the amount of chicken broth or simmer longer to concentrate flavors.
  • You can substitute cooked rotisserie chicken if short on time.
  • For spicier soup, add a pinch of cayenne pepper or diced jalapeños.
  • This soup freezes well; store in airtight containers for up to 3 months.
  • Use a good quality hand blender for smooth texture, or carefully transfer soup in batches to a blender.
  • To make it dairy-free, omit the cheese or use a vegan cheese alternative.

Nutrition

Keywords: Chicken Enchilada Soup, Creamy Chicken Soup, Mexican Soup, Chicken and Bean Soup, Comfort Food Soup

Find it online: https://cheframiflavor.com/creamy-chicken-enchilada-soup-recipe/