Description
Hearty chicken enchilada soup delivers comfort in a bowl with rich Mexican-inspired flavors. Spicy, cheesy goodness awaits diners seeking warmth and depth in every spoonful.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 4 cups (960 ml) low sodium chicken broth
- 14.5 oz (415 g) diced fire-roasted tomatoes
- 14.5 oz (415 g) red kidney beans, drained and rinsed
- 14.5 oz (415 g) black beans, drained and rinsed
- 1 cup fresh or frozen sweet corn
- 1 large red bell pepper, diced
- 1 medium onion, diced
- 2 celery stalks, sliced
- 1 medium carrot, thinly sliced
- 2–3 garlic cloves, chopped
- ¼ cup tomato paste
- 1 tbsp butter or ghee (or avocado oil)
- 1.5 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 cup Mexican shredded cheese blend
- salt and pepper, to taste
Instructions
- Sauté Foundation: Melt butter or ghee in a large stockpot over medium-high heat, creating a flavorful aromatic base for the soup.
- Vegetable Medley: Add onion, celery, carrots, red bell pepper, and garlic, sautéing until vegetables become translucent and release their fragrant essence.
- Spice Infusion: Sprinkle ground cumin, chili powder, and dried oregano, stirring to distribute spices evenly and develop a rich flavor profile.
- Liquid Harmony: Incorporate fire-roasted diced tomatoes, tomato paste, and chicken broth, creating a robust liquid foundation that will transform into a hearty soup.
- Blending Transformation: Use a hand blender to puree the mixture into a silky, smooth consistency, ensuring all ingredients merge into a harmonious texture.
- Protein Enrichment: Return the blended soup to medium heat, gently folding in red kidney beans, black beans, sweet corn, and shredded chicken to create a protein-packed culinary experience.
- Final Flourish: Ladle the steaming soup into serving bowls, topping with Mexican cheese blend and optional garnishes like diced avocado, crispy tortilla strips, sour cream, or fresh cilantro for a vibrant and satisfying meal.
Notes
- Butter Base Boost: Ghee or butter creates a richer, deeper flavor foundation compared to plain oil, enhancing the soup’s overall taste profile.
- Spice Precision: Toast ground cumin, chili powder, and oregano briefly before adding liquid to release their essential oils and intensify the aromatic qualities.
- Texture Transformation: Blending only half the soup keeps a perfect balance between smooth consistency and chunky vegetable texture for an exciting mouthfeel.
- Protein Power-Up: Rotisserie chicken works wonderfully as a time-saving alternative to cooking chicken separately, adding instant flavor and reducing preparation steps.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 24 g
- Cholesterol: 70 mg