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Creamy Chicken Enchilada Soup
Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients.
511
1.4m
3.4k
35 min
TOTAL TIME
819
CALORIES
$2.88
PER SERVING
SAVE
ADD TO PLAN
REMIX RECIPE
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Ingredients
18 INGREDIENTS
6 SERVINGS
4 cups low sodium chicken broth
2 cups shredded cooked chicken
1 tbsp butter
1/4 cup tomato paste
15 oz canned diced fire roasted tomatoes
1 medium onion
2 stalks celery
1 medium carrot
1 large red bell pepper
2 cloves garlic
1 1/2 tsp ground cumin
1 tbsp chili powder
1 tsp dried oregano
14 1/2 oz canned red kidney beans
14 1/2 oz canned black beans
1 cup sweet corn
fresh or frozen
salt & pepper
to your taste
1 cup mexican shredded cheese blend
Directions
10 STEPS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
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Health Info
Macros
116g
CARBS
16g
FAT
55g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
MILK
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Chicken Enchilada Soup {Paleo, Dairy-Free, Whole30}
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Frequently Asked Questions
What are the ingredients needed to make Chicken Enchilada Soup?
Do I need to use a specific type of chicken for this recipe?
Can I make this soup in a slow cooker?
Can I substitute any of the ingredients in the recipe?
How can I thicken or thin out the soup?
What are common mistakes to avoid when making this soup?
How should I store leftovers?
What are some tips for meal prep with this soup?
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