Description
A lighter take on classic enchiladas, this Chicken Enchilada Soup features smoky fire-roasted tomatoes, tender chicken, beans, and corn, topped with melty cheese.
Ingredients
- 2 cups Cooked Chicken (shredded or diced)
- 14 1/2 oz Black beans (canned, drained and rinsed)
- 1 Medium Carrot (diced)
- 2 Celery stalks (diced)
- 2 Garlic cloves (minced)
- 14 1/2 oz Red Kidney beans (canned, drained and rinsed)
- 1 Medium Onion (finely chopped)
- 1 tsp Dried Oregano
- 1 Large Red bell pepper (diced)
- 1 cup Fresh or Frozen Sweet corn
- 15 oz Fire-roasted Tomatoes (canned, undrained)
- 4 cups Low Sodium Chicken broth
- 1/4 cup Tomato paste
- 1 tbsp Chili powder
- Salt and pepper (to taste)
- 1 1/2 tsp Ground Cumin
- 1 tbsp Butter or ghee (or olive oil)
- 1 cup Mexican shredded cheese blend (for topping)
Instructions
- Heat the butter or ghee in a large pot over medium heat until foaming.
- Add the chopped onion, celery, carrot, red bell pepper, and minced garlic. Sauté until the onion is translucent and vegetables soften, about 5–7 minutes.
- Sprinkle in the chili powder, ground cumin, and dried oregano. Cook for about 30 seconds to bloom the spices.
- Pour in the fire-roasted tomatoes, add the tomato paste, and stir in the low-sodium chicken broth until the paste dissolves.
- Bring the mixture to a gentle simmer and cook until the vegetables are tender, roughly 10–12 minutes.
- Use an immersion blender to partially purée the soup, leaving some chunks for body.
- Add the drained black beans, drained red kidney beans, corn, and cooked chicken. Stir and heat until everything is hot.
- Taste and season with salt and pepper as needed. Serve hot, topped with cheese.
Notes
For a creamy finish, stir in a couple of tablespoons of plain yogurt or a splash of milk at the end. This soup stores well in the fridge for 3–4 days and freezes for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican