Chicken Enchilada Soup

  • 1 T. butter
  • 1 onion, diced
  • ½ c. chopped celery
  • 1 large carrot, shredded
  • 1 large red bell pepper, diced
  • 2-3 cloves garlic, chopped
  • 1 tsp. ground cumin
  • 1 T. chili powder
  • 1 tsp. dried oregano
  • 1 - 15 oz. can diced fire-roasted tomatoes
  • ¼ c. tomato paste
  • 4 c. chicken broth
  • 1 - 14.5 oz. can red kidney beans, rinsed
  • 1 - 14.5 oz. can black beans, rinsed
  • 1 c. frozen sweet corn
  • 2 c. shredded cooked chicken
  • 1 c. Mexican shredded cheese blend
  • Salt and pepper, to taste

Melt the butter in a large stockpot over medium-high heat.

Add the onion, celery, carrots, bell pepper, and garlic; cook until they soften, about 5-6 minutes.

Stir in the seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until the vegetables are very tender.

Remove the stockpot from the heat and, using a hand blender, blend the soup until the desired consistency has been reached. Place the soup back over medium heat and add the beans, corn, and shredded cooked chicken.

Stir to combine and simmer for a couple of minutes to heat it through. Serve topped with shredded cheese and any other toppings you want - I used sliced black olives, but diced avocado, chopped tomato, and a dollop of sour cream are all nice as well.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
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