Easy Creamy Chicken Enchilada Soup Recipe

This Creamy Chicken Enchilada Soup recipe comes together in just 35 minutes. This recipe is so creamy, thick, and easy to make. Loaded with hearty shredded chicken and beans, it is a crowd-pleasing soup that’s full of your favorite Mexican flavors and very comforting and delicious.

Ingredients

• 1 Tbsp Butter or Ghee or avocado oil
• 1 Medium Onion diced
• 2 Celery Stalks sliced
• 1 Medium Carrot thinly sliced
• 1 Large Red Bell Pepper diced
• 2-3 Garlic Cloves chopped
• 1½ Tsp Ground Cumin
• 1 Tbsp Chili Powder
• 1 Tsp Dried Oregano
• 15 oz Diced fire-roasted Tomatoes 1 can
• ¼ Cup Tomato Paste
• 4 Cups Low Sodium Chicken Broth
• 14.5 oz Red Kidney Beans rinsed, 1 can
• 14.5 oz Black Beans rinsed, 1 can
• 1 Cup Fresh or Frozen Sweet Corn
• 2 Cups Shredded Cooked Chicken
• 1 Cup Mexican Shredded Cheese Blend for garnishing
• Salt and pepper, to your taste

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