DON'T let the creamy in this soup recipe fool you....there is NO milk or cream involved! While I am a creature of habit, when I stumble upon a new, healthier recipe, I don't mind giving it a try. I read through the ingredients and thought "wait, if this is a cream based soup, where's the cream?" The last ingredient listed is a cup of shredded cheese, but that's to use as a topping. Anyway, the secret to the creaminess? Blending some of the ingredients!! Don't take my word for it though...the next time you are in the mood for Mexican flavors-give this a try!
Creamy Chicken Enchilada Soup
Ingredients:
- ~1 Tbsp Butter, ghee or olive 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
- ~1 15 oz can Diced fire-roasted Tomatoes
- ~¼ Cup Tomato Paste
- ~4 Cups Low Sodium Chicken Broth
- ~1 14.5 oz can Red Kidney Beans, rinsed
- ~1 14.5 oz can Black Beans, rinsed
- ~1 Cup Fresh or Frozen Sweet Corn
- ~2 Cups Shredded Cooked Chicken
- ~1 Cup Mexican Shredded Cheese Blend
- ~Salt and pepper, to your taste
- Directions:
- Melt butter or ghee (or olive oil if using) in a large stockpot over medium-high heat. Add onion, celery, carrots, bell pepper, and garlic; cook until softened, about 5-6 minutes. Stir in seasonings, diced tomatoes, and chicken broth; bring to a boil. Lower heat to simmer for about 10-15 minutes or until veggies are very tender. Remove from heat. Using a hand blender, blend soup until smooth and creamy. (or place in regular blender). Place soup back over medium heat; add beans, corn and shredded chicken. Stir to combine, heat through couple minutes. Serve with favorite toppings. Enjoy!
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