Creamy Chicken Enchilada Soup (Easy One-Pot Recipe)
Creamy Chicken Enchilada Soup is the ultimate comfort food, perfect for busy weeknights or casual gatherings. This easy one-pot recipe combines tender shredded chicken with a medley of vibrant Tex-Mex ingredients, resulting in a rich and creamy texture that warms the soul.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
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)
- 15 ounces diced fire-roasted tomatoes (1 can)
- 4 cups low sodium chicken broth
- 2 cups shredded cooked chicken
- 14.5 ounces red kidney beans (drained and rinsed, 1 can)
- 14.5 ounces black beans (drained and rinsed, 1 can)
- 1 cup Mexican shredded cheese (for garnish)
Instructions
- Melt butter in a large stockpot over medium-high heat.
- Add onion, celery, carrot, bell pepper, and garlic; sauté until softened.
- Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and broth; season with salt and pepper. Bring to a boil.
- Reduce heat and simmer for 10-15 minutes until veggies are tender.
- Remove from heat and blend until smooth using a hand blender.
- Return to heat; stir in beans and chicken.
- Heat through for a few minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 65mg