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Low-Fat Chicken Enchilada Soup

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A cozy, spicy soup packed with the classic flavors of enchiladas, beans, and veggies, perfect for a quick weeknight meal.

Ingredients

  • 2 cups cooked chicken, shredded or diced
  • 14.5 oz black beans, canned, drained and rinsed
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 14.5 oz red kidney beans, canned, drained and rinsed
  • 1 medium onion, finely chopped
  • 1 tsp dried oregano
  • 1 large red bell pepper, diced
  • 1 cup fresh or frozen sweet corn
  • 15 oz fire-roasted tomatoes, canned, undrained
  • 4 cups low sodium chicken broth
  • 1/4 cup tomato paste
  • 1 tbsp chili powder
  • Salt and pepper, to taste
  • 1.5 tsp ground cumin
  • 1 tbsp butter or ghee (or olive oil)
  • 1 cup Mexican shredded cheese blend (for topping)

Instructions

  1. Heat the butter or ghee (or olive oil) in a large pot over medium heat until shimmering.
  2. Add the onion, celery, carrot, red bell pepper, and garlic. Sauté until the onion is translucent and the vegetables have softened, about 5–7 minutes.
  3. Sprinkle in the chili powder, ground cumin, and oregano. Stir for about 30 seconds to bloom the spices.
  4. Pour in the fire-roasted tomatoes, add the tomato paste and chicken broth. Stir well and scrape any browned bits from the pot.
  5. Bring to a gentle simmer and cook until the vegetables are tender, about 10–12 minutes.
  6. Partially purée the soup to achieve a creamier texture, leaving some chunks for texture.
  7. Add the black beans, red kidney beans, corn, and cooked chicken. Heat until warm, about 3–5 minutes.
  8. Season with salt and pepper, ladle into bowls, and sprinkle with cheese. Serve immediately.

Notes

Substitute chicken with extra beans or plant-based alternatives for vegetarian options. This soup freezes well for future meals.

Find it online: https://www.wholesomeeasy.com/low-fat-chicken-enchilada-soup/