My Chicken Enchilada Soup is the ultimate comfort food — thick, creamy, and packed with hearty shredded chicken, beans, and bold Tex-Mex flavors! This easy-to-make soup is perfect for busy weeknights when you want something delicious on the table fast.
Every spoonful is filled with tender chicken, savory beans, and a rich, cheesy broth that makes it feel like a warm hug in a bowl. If you love the flavors of chicken enchiladas, you’ll adore this cozy soup version.
Whether you’re cooking for family or friends, this creamy Chicken Enchilada Soup is guaranteed to be a crowd-pleaser — plus, it’s simple enough to whip up anytime you’re craving a hearty and flavorful meal!
Prep Time
1 minute
Cook Time
2 minutes
Total Time
1 minute
Ingredients
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1 tablespoon Butter or Ghee, or Ghee, avocado oil also works
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1 Medium Onion, diced
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2 Celery Stalks, sliced
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1 Medium Carrot, thinly sliced
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1 Large Red Bell Pepper, diced
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2-3 Garlic Cloves, chopped
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1½ teaspoon Ground Cumin
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1 tablespoon Chili Powder
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1 teaspoon Dried Oregano
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15 ounces Diced fire-roasted Tomatoes, 1 can
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¼ Cup Tomato Paste
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4 Cups Low Sodium Chicken Broth
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14.5 ounces Red Kidney Beans, drain and rinsed, 1 can
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14.5 ounces Black Beans, drain and rinsed, 1 can
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1 Cup Fresh or Frozen Sweet Corn
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2 Cups Shredded Cooked Chicken
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1 Cup Mexican Shredded Cheese Blend, for garnishing
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Salt and pepper, to your taste
Instructions
- Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
- Add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), 2-3 Garlic Cloves (chopped), and cook until softens. About 5-6 minutes.
- Stir in seasonings ( 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, ¼ Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth. Season with Salt and pepper, to your taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
- Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.
- Stir to combine and boil for a couple of minutes, just to heat it all.
- Then, pour into bowls and top with shredded cheese ( 1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!
Notes
Serving size: 1.5 cups
Substitutes:
- Corn: you can use fresh, frozen, or canned corn
- Oil- avocado, olive oil, or vegetable oil
- Try Shredded turkey, ground chicken, or ground turkey. I love to use leftover chicken, or I just buy rotisserie chicken to save on time. So, next time you are at Costco, grab that chicken.
Storage:
Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months.
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