Chicken Enchilada Soup

Creamy Chicken Enchilada Soup – hearty, healthy and so delicious! This easy chicken enchilada recipe is packed with flavor, super filling and slimming friendly too. Customise with your fave toppings and prepare to want a second bowl! See the notes if you want to use fresh chicken.

📝 Ingredients

• 1 tbsp olive oil (, or use cooking spray)
• 1 onion (, finely diced)
• 2 stalks celery (, finely diced)
• 2 carrots (, finely diced)
• 1 red bell pepper (, diced)
• 2 tsp dried oregano (or mixed herbs)
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 14 oz (400g) canned chopped tomatoes
• 2 tbsp tomato paste
• 4 cups (960ml) chicken broth (or chicken stock)
• 1/2 cup (120ml) cream ( (leave out for slimming version))
• 14 oz (400g) kidney beans (, drained and rinsed)
• 14 oz (400g) black beans (, drained and rinsed)
• 1 cup (160g) corn ( (fresh, frozen or from a can))
• 3 cups (460g) shredded cooked chicken ((see notes if using fresh))
• salt and pepper to season
• chilies
• red papper flakes
• avocado
• cheese
• tortilla chips
• sour cream
• lime wedges

👨‍🍳 Instructions

1. 1--- Stovetop Instructions ---
2. 2Mist a large pot with cooking spray (or add olive oil). Add the onions, celery, carrots, bell pepper, spices and seasonings and cook over medium-low heat, stirring, for 5-10 minutes. Add a splash of stock if the pot gets too dry.
3. 3Stir in the diced tomatoes and tomato paste. Add the broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
4. 4Stir in the cream and use an immersion blender to partially blend the soup (or you can blend it until completely smooth). This will thicken the soup.
5. 5Add the beans, corn and chicken. Simmer for a few minutes until heated through.
6. 6Check the seasoning and add salt and pepper, if needed. Serve topped with your favorite toppings.
7. 7--- Crockpot Instructions ---
8. 8Sauté the vegetables and seasonings for five minutes in your slow cooker (if it allows for searing) or in a pot.
9. 9Transfer to slow cooker and add the diced tomatoes, tomato paste, and broth.
10. 10Stir to combine cover and cook on HIGH for 3 hours. (If you are using fresh chicken then add it now, remove and shred it before blending soup.)
11. 11Stir in the cream and blend the soup using a stick blender.
12. 12Add the beans, corn, shredded chicken and cook for a further hour on high or until heated through. Check the seasoning and serve with your favourite toppings.