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.

INGREDIENTS

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

INSTRUCTIONS

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!