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Healthy and Mouth-Watering Chicken Enchilada Soup

Bowl of Chicken Enchilada Soup
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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.

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:

  • 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

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

Find it online: https://lifebyleanna.com/how-to-make-mouth-watering-chicken-enchilada-soup/