Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon butter or ghee (or avocado oil also works); 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; ¼ cup tomato paste; 4 cups low sodium chicken broth; 1 can red kidney beans, drained and rinsed (14.5 oz); 1 can black beans, drained and rinsed (14.5 oz); 1 cup sweet corn (fresh or frozen); 2 cups shredded cooked chicken; 1 cup Mexican shredded cheese blend, for garnishing; salt and pepper, to your taste; 1 tablespoon olive oil (optional); 1 lime, cut into wedges; ¼ cup fresh cilantro, chopped

Description

A hearty, flavorful Chicken Enchilada Soup that combines tender chicken, fire-roasted tomatoes, beans, and corn in a spicy, aromatic broth, topped with melted cheese for extra richness.

Ingredients

Scale

1 tablespoon butter or ghee (or avocado oil also works)
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
¼ cup tomato paste
4 cups low sodium chicken broth
1 can red kidney beans, drained and rinsed (14.5 oz)
1 can black beans, drained and rinsed (14.5 oz)
1 cup sweet corn (fresh or frozen)
2 cups shredded cooked chicken
1 cup Mexican shredded cheese blend, for garnishing
salt and pepper, to your taste
1 tablespoon olive oil (optional)
1 lime, cut into wedges
¼ cup fresh cilantro, chopped

Instructions

Heat butter or oil in a large pot over medium heat.
Add onion, celery, carrot, and red bell pepper; sauté until softened, about 5 minutes.
Stir in garlic, cumin, chili powder, and oregano; cook for 1 minute until fragrant.
Add tomato paste and cook, stirring, for 2 minutes to caramelize.
Pour in diced fire-roasted tomatoes, chicken broth, kidney beans, black beans, and corn; bring to a boil.
Reduce heat and simmer for 15 minutes, allowing flavors to meld.
Stir in shredded cooked chicken and heat through for 5 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with shredded cheese blend, lime wedges, and chopped cilantro.

Notes

For a vegetarian version, omit chicken and use vegetable broth; the soup still tastes robust.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 20 g
Cholesterol: 80 mg

Keywords: enchilada,chicken soup,comfort food,spicy,easy dinner