Chicken Enchilada Soup (Print Version)
# Ingredients:
01 -
1 tablespoon butter or avocado oil.
02 -
1 onion, chopped.
03 -
2 celery stalks, cut into thin slices.
04 -
1 carrot, thinly sliced.
05 -
1 red bell pepper, diced.
06 -
2-3 garlic cloves, minced.
07 -
1½ teaspoons ground cumin.
08 -
1 tablespoon chili powder.
09 -
1 teaspoon dried oregano.
10 -
1 can (15 oz) fire-roasted tomatoes.
11 -
¼ cup tomato paste.
12 -
4 cups chicken broth, low sodium.
13 -
1 can (14.5 oz) kidney beans, drained.
14 -
1 can (14.5 oz) black beans, drained.
15 -
1 cup corn, fresh or frozen.
16 -
2 cups cooked chicken, shredded.
17 -
1 cup Mexican cheese blend.
18 -
Salt and pepper to taste.
# Instructions:
01 -
Heat butter in a large pot. Add onion, celery, carrot, bell pepper, and garlic. Cook until soft, about 6 minutes.
02 -
Mix in cumin, chili powder, oregano, tomatoes, tomato paste, and broth. Season with salt and pepper. Bring to a boil, then simmer 15 minutes.
03 -
Take pot off heat. Blend soup until smooth using a hand blender.
04 -
Return to heat. Stir in beans, corn, and chicken. Heat through for 2-3 minutes.
05 -
Pour into bowls and top with cheese. Add extra toppings if desired.
# Notes:
01 -
Great for using leftover or rotisserie chicken.
02 -
Keeps well in fridge for 5-7 days.
03 -
Can be frozen for up to 4 months.