Creamy Chicken Enchilada Soup (Print Version)
# Ingredients:
01 -
1 tablespoon butter or ghee (or avocado oil).
02 -
1 medium onion, diced.
03 -
2 celery stalks, sliced.
04 -
1 medium carrot, thinly sliced.
05 -
1 large red bell pepper, diced.
06 -
2-3 garlic cloves, chopped.
07 -
1½ teaspoon ground cumin.
08 -
1 tablespoon chili powder.
09 -
1 teaspoon dried oregano.
10 -
15 ounces diced fire-roasted tomatoes.
11 -
¼ cup tomato paste.
12 -
4 cups low sodium chicken broth.
13 -
14.5 ounces red kidney beans, drained and rinsed.
14 -
14.5 ounces black beans, drained and rinsed.
15 -
1 cup fresh or frozen sweet corn.
16 -
2 cups shredded cooked chicken.
17 -
1 cup Mexican shredded cheese blend.
18 -
Salt and pepper to taste.
# Instructions:
01 -
Melt butter in large stockpot over medium-high heat. Cook onion, celery, carrot, bell pepper, and garlic until soft, about 5-6 minutes.
02 -
Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and broth. Season with salt and pepper. Bring to boil, then simmer 10-15 minutes until vegetables are tender.
03 -
Remove from heat. Blend with hand blender until smooth and creamy.
04 -
Return to medium heat. Add beans, corn, and chicken. Boil briefly to heat through.
05 -
Pour into bowls and top with shredded Mexican cheese blend.
# Notes:
01 -
Can use rotisserie chicken to save time.
02 -
Works with fresh, frozen, or canned corn.
03 -
Stores in fridge up to 7 days.
04 -
Can be frozen up to 4 months.
05 -
Serving size is 1.5 cups.