Chicken Enchilada Soup
This hearty chicken enchilada soup is loaded with cheesy, Tex-Mex flavors in an easy 20 minute homemade soup. Each spoonful is like a bite of your favorite enchiladas!
Servings: 6
Calories: 276kcal
Ingredients
For the enchilada soup
- 1 tbsp olive oil
- 1 onion diced
- 3 celery sticks sliced
- 2 carrots sliced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1/4 cup tomato paste
- 1 14.5 can diced tomatoes
- 4 cups chicken broth
- 1 14.5 can red kidney beans
- 1 1/2 cups frozen corn
- 2 cups cooked chicken shredded, or leftover turkey
- 1 lime
- salt and pepper
For Garnish
- 1 cup cheddar cheese
- Jalapeños sliced for topping
- Cilantro freshly minced
Instructions
- Heat a large pot or Dutch oven over medium heat and add the 1 tbsp olive oil.
- Once the oil is hot, add the 1 onion, 3 celery sticks, 2 carrots, 1 red bell pepper and 3 garlic cloves to the pot.
- Sauté for 4-5 minutes, until tender
- Add the 2 tsp ground cumin, 1 tbsp chili powder, 1 tsp dried oregano, and stir to combine.
- Add the 1/4 cup tomato paste and cook for 1 minute.
- Add in the 1 14.5 can diced tomatoes and 4 cups chicken broth to the pot and stir to combine.
- Increase the heat to bring the pot of soup to a gentle boil.
- Reduce the heat and allow the enchilada soup to simmer for 10 minutes.
- Remove from the heat and use a stick blender to blend until smooth.
- Add the pot back onto the heat and add the 2 cups cooked chicken, 1 14.5 can red kidney beans and 1 1/2 cups frozen corn to the pot.
- Stir to combine and cook for 3 minutes.
- Add a splash of freshly squeezed 1 lime juice and season with salt and pepper to taste.
- Serve with 1 cup cheddar cheese sliced Jalapeños and minced Cilantro sprinkled on top.
Notes
- If you're keeping this low-carb, skip the corn and beans. Add cauliflower florets as a substitute.
- Feel free to swap out the kidney beans for black beans or pinto beans.
- Top with crushed-up tortilla chips, tortilla strips, or crispy onions for extra crunch.
- If you have any leftover turkey, feel free to use it in this recipe as a substitute for chicken!
- For a creamier soup, feel free to add cream cheese or heavy cream. Keep in mind that dairy doesn't freeze well in soups once frozen.
Nutrition
Serving: 1g | Calories: 276kcal | Carbohydrates: 22g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 967mg | Potassium: 698mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4896IU | Vitamin C: 40mg | Calcium: 204mg | Iron: 3mg