Creamy Chicken Enchilada Soup
This chicken enchilada soup recipe is extremely creamy, thick and straightforward to organize . crammed with shredded chicken and beans, this is often a soup that everybody will love, filled with your favorite Mexican flavors and really heartwarming and delicious.
1 tablespoon butter
1 medium onion, diced
2 celery stalks, sliced
1 medium size carrot, thinly sliced
1 large red chili, diced
2-3 cloves of garlic, chopped
1½ teaspoon finely ground cumin
1 tablespoon flavorer
1 teaspoon dried oregano
15 ounces fire roasted tomatoes, diced 1 can
cup of ingredient
4 cups low-sodium chicken broth
14.5 ounces rinsed kidney beans, 1 can
14.5 ounces rinsed black beans, 1 can
1 cup fresh or frozen sweetcorn
2 cups grated cooked chicken
1 cup grated Mexican cheese mixture for garnish
Salt and pepper, to your taste
1.Melt the butter or ghee (add avocado oil if using) during a large saucepan over medium-high heat.
2.Add the onion, celery, carrots, bell pepper, garlic and cook until soft, about 5-6 minutes.
3.Stir within the spices, diced tomatoes, ingredient and chicken broth and convey to a boil. Reduce heat and simmer for about 10-15 minutes, or until vegetables are very tender.
4.Remove from heat and employing a hand mixer, mix soup until smooth and creamy. Return the soup to medium heat and add the cooked beans, corn and shredded chicken.
5.Mix and simmer for a couple of minutes, just to heat everything up.
6.Then pour into a bowl and garnish with cheese or your favorite topping. Enjoy!