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Creamy Chicken Enchilada Soup
Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients.
505
1.4m
3.4k
35 min
TOTAL TIME
819
CALORIES
$2.88
PER SERVING
Ingredients
18 INGREDIENTS
6 SERVINGS
4 cups low sodium chicken broth
2 cups shredded cooked chicken
2 cloves garlic
1 medium carrot
1 medium onion
1 tbsp butter
1 tsp dried oregano
2 stalks celery
14 1/2 oz canned black beans
14 1/2 oz canned red kidney beans
1/4 cup tomato paste
15 oz canned diced fire roasted tomatoes
1 1/2 tsp ground cumin
1 large red bell pepper
salt & pepper
to your taste
1 cup mexican shredded cheese blend
1 cup sweet corn
fresh or frozen
1 tbsp chili powder
Directions
10 STEPS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
View Directions on Healthy Fitness Meals
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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Low Carb Keto Chicken Enchilada Soup
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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