| |

How to Make Mouth-Watering Chicken Enchilada Soup

Sharing is caring!

This delicious and healthy chicken enchilada soup is loaded with vegetables and super simple to prep. You can make it on the stove or in a crockpot for an easy and hearty meal.

Leanna holding  bowl of chicken enchilada soup

In colder weather, I love a good soup that both warms me up but also fills me up. This chicken enchilada soup is so flavorful and can be prepared with a healthy variation or a creamier version, it’s up to you!

3 bowls of black beans, kidney beans, and corn
Chopping board with diced vegetables

Ingredients

Protein and Dairy:

  • 2 cups shredded cooked chicken
  • 4 cups low sodium chicken broth
  • 1 cup Mexican Shredded Cheese Blend
  • 1 tablespoon butter (you can also substitute with I Can’t Believe It’s Not Butter)

Veggies:

  • 2 celery sticks, sliced
  • 1 medium-sized carrot, thinly sliced
  • 1 medium-sized onion, diced
  • 1 large red bell pepper, diced
  • 1 cup fresh or frozen sweet corn
  • 1/4 cup tomato paste
  • 1 can (15 oz) diced fire-roasted tomatoes
  • 1 can (14.5 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) kidney beans, drained and rinsed

Spices:

  • 2-3 garlic cloves, chopped
  • 1.5 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • Salt and pepper to your preference

Optional Topping Suggetions:

  • One sliced avocado
  • Tortilla chips or Frito’s
  • Cornbread
  • 1-2 dollops of sour cream or reduced-fat sour cream for garnish
Pot of Chicken enchilada soup ingredients

Directions

  1. Melt butter in pot or Dutch oven over medium heat.
  2. Add celery, carrots, onion, bell pepper, and garlic. Cook for 5-6 minutes, until softened.
  3. Stir in diced tomatoes, tomato paste, seasonings, and chicken broth. Bring to a boil before reducing heat to a simmer for 10-15 minutes, or until vegetables are soft.
  4. Remove from heat. Use a hand mixier to blend the pot contents until they are smooth. (This is a great way for picky eaters to eat hidden veggies!) 🙂
  5. Stir in corn, kidney beans, black beans, and shredded chicken and return to medium heat, stirring occasionally until soup reaches a boil.
  6. Remove from heat and top with shredded cheese. Serve with favorite toppings.
Chicken Enchilada Soup in a serving bowl

Crockpot Variation:

You can definitely cook this in the crockpot! Place all of the ingredients in the crockpot with the following changes:

  • For chicken that’s already cooked, cook on low for 4 hours.
  • For raw chicken, cook on low for 6 hours or cook on high for 4 hours.

You Can Watch a Quick Video Tutorial Here!

Perfect Presentation Platters

Soups are a great family meal but can also easily be dressed up for entertaining! I love serving guests soup and there are so many nice presentation options for this chicken enchilada soup, such as:

Salt and Pepper Holders: I absolutely love my marble pinch pots for salt and pepper, which you could fill with any spices that you use regularly.

Chopping Boards: I use boards all the time, both for prep and serving. For this recipe, I used this round marble and wood option from World Market. Some of my other favorites are this white striped wooden board from Kirklands, this mango wood board from Target, and this marble and wood rectangular tray from JC Penney.

Dutch Ovens: Dutch ovens are very handy for making soup because they cook the contents evenly. I used a white 5-quart Dutch oven from World Market, which also has a 7-quart option. Walmart also has cute Dutch ovens in black or red, and Amazon has an adorable pink one! For higher-end options, you could go with Le Creuset or Nordstrom.

Bowls: There is something for everyone, no matter your personal style! I love this black-and-white coordinating set or this colorful terracotta Spanish style. Walmart has these dreamy gray stoneware bowls with silver rims for a great price, or Target has these fun red-and-white striped bowls.

Chicken Enchilada soup with avocado topping

Can I Make These Ahead of Time?

Yes! I recommend serving it hot from the stove, but you can do all the chopping and prep work up to a few days ahead of time (just store the veggies in a Ziploc bag or Tupperware container.

Storing Leftover Chicken Enchilada Soup

Store covered in a Tupperware container in the refrigerator, where it should stay fresh for several days. To reheat, place in microwave-safe bowl in microwave for 30-second intervals, stirring between to heat throughout. You can also freeze the soup for 3-4 months in a Tupperware container.

Bowl of Chicken Enchilada Soup

Enjoy!

I hope you enjoy this tasty Chicken Enchilada soup as much as I did! Special thanks to www.healthyfitnessmeals.com for the recipe. Have a wonderful day, sweet friends!

Print

Healthy and Mouth-Watering Chicken Enchilada Soup

This delicious and healthy chicken enchilada soup is loaded with vegetables and super simple to prep. You can make it on the stove or in a crockpot for an easy and hearty meal.

  • Author: Leanna
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Category: Soup
  • Cuisine: Mexican

Ingredients

Scale

Protein and Dairy:

  • 2 cups shredded cooked chicken
  • 4 cups low sodium chicken broth
  • 1 cup Mexican Shredded Cheese Blend
  • 1 tablespoon butter (you can also substitute with I Can’t Believe It’s Not Butter)

Veggies:

  • 2 celery sticks, sliced
  • 1 medium-sized carrot, thinly sliced
  • 1 medium-sized onion, diced
  • 1 large red bell pepper, diced
  • 1 cup fresh or frozen sweet corn
  • 1/4 cup tomato paste
  • 1 can (15 oz) diced fire-roasted tomatoes
  • 1 can (14.5 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) kidney beans, drained and rinsed

Spices:

  • 23 garlic cloves, chopped
  • 1.5 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • Salt and pepper to your preference

Optional Topping Suggetions:

  • One sliced avocado
  • Tortilla chips or Frito’s
  • Cornbread
  • 12 dollops of sour cream or reduced-fat sour cream for garnish

Instructions

  • Melt butter in pot or Dutch oven over medium heat.
  • Add celery, carrots, onion, bell pepper, and garlic. Cook for 5-6 minutes, until softened.
  • Stir in diced tomatoes, tomato paste, seasonings, and chicken broth. Bring to a boil before reducing heat to a simmer for 10-15 minutes, or until vegetables are soft.
  • Remove from heat. Use a hand mixier to blend the pot contents until they are smooth. (This is a great way for picky eaters to eat hidden veggies!) 🙂
  • Stir in corn, kidney beans, black beans, and shredded chicken and return to medium heat, stirring occasionally until soup reaches a boil.
  • Remove from heat and top with shredded cheese. Serve with favorite toppings.

Notes

Crockpot Variation:

You can definitely cook this in the crockpot! Place all of the ingredients in the crockpot with the following changes:

  • For chicken that’s already cooked, cook on low for 4 hours.
  • For raw chicken, cook on low for 6 hours or cook on high for 4 hours.

Special thanks to www.healthyfitnessmeals.com for the recipe

Keywords: Soup, Healthy Recipes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published.

Recipe rating