Description
A rich and velvety enchilada-inspired soup filled with shredded chicken, beans, corn, and bold spices. Ready in 35 minutes!
Ingredients
- 1 tablespoon ghee (or avocado 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 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 15 oz fire-roasted diced tomatoes (1 can)
- ¼ cup tomato paste
- 4 cups low-sodium chicken broth
- 14.5 oz red kidney beans, drained and rinsed (1 can)
- 14.5 oz black beans, drained and rinsed (1 can)
- 1 cup fresh or frozen sweet corn
- 2 cups shredded cooked chicken
- 1 cup Mexican shredded cheese blend (for garnish)
- Salt and pepper, to taste
Instructions
- Melt ghee (or avocado oil) in a large stockpot over medium-high heat.
- Add onion, celery, carrot, red bell pepper, and garlic. Cook until softened, about 5–6 minutes.
- Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until vegetables are tender.
- Remove from heat and use an immersion blender to blend soup until smooth. Return pot to medium heat.
- Add kidney beans, black beans, corn, and shredded chicken. Bring to a light boil and cook for 2 minutes.
- Divide into bowls, top with shredded cheese, and serve immediately.
Notes
- For extra spice, add ½ teaspoon cayenne pepper with the chili powder.
- Use rotisserie chicken to save time.
- Soup thickens when refrigerated; add broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired