Creamy Chicken Enchilada Soup (Easy One-Pot Recipe)
Dive into this Creamy Chicken Enchilada Soup (Easy One-Pot Recipe) that’s simple yet stunningly flavorful! Perfect for weeknights—give it a try today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 tablespoon butter or ghee
- 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 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 15 ounces diced fire-roasted tomatoes (1 can)
- ¼ cup tomato paste
- 4 cups low-sodium chicken broth
- 14.5 ounces red kidney beans (drained and rinsed)
- 14.5 ounces black beans (drained and rinsed)
- 1 cup fresh or frozen sweet corn
- 2 cups shredded cooked chicken
- 1 cup Mexican shredded cheese blend (for garnishing)
- Salt and pepper to taste
Instructions
- In a large stockpot over medium-high heat, melt the butter or ghee. Sauté the diced onion until translucent. Add celery, carrot, red bell pepper, and garlic; cook until softened.
- Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, and broth. Season with salt and pepper; bring to a simmer for about 10–15 minutes.
- Use an immersion blender to carefully blend the soup until creamy.
- Stir in kidney beans, black beans, corn, and shredded chicken; heat through for an additional 5 minutes.
- Serve hot in bowls with garnished cheese on top.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 24g
- Cholesterol: 70mg