Description
A cozy, low-fat chicken enchilada soup packed with flavor from tomatoes, spices, and topped with cheese.
Ingredients
- 2 cups Cooked Chicken (shredded or diced; rotisserie works great)
- 14 1/2 oz Black beans (canned, drained and rinsed)
- 1 Medium Carrot (diced)
- 2 Celery stalks (diced)
- 2 Garlic cloves (minced)
- 14 1/2 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 1/2 tsp Ground Cumin
- 1 tbsp Butter or ghee (or 1 tbsp olive oil as a lower-saturated-fat option)
- 1 cup Mexican shredded cheese blend (for topping)
Instructions
- Melt the butter or ghee in a large pot over medium heat.
- Add the chopped onion, celery, carrot, red bell pepper, and minced garlic. Sauté until the onion is translucent and the vegetables begin to soften, about 5–7 minutes.
- Stir in the chili powder, ground cumin, and dried oregano. Cook for 30 seconds to bloom the spices.
- Add the fire-roasted tomatoes (with juices), tomato paste, and low-sodium chicken broth. Stir to combine.
- Bring the pot to a gentle simmer and cook until the vegetables are tender, about 10–12 minutes.
- For a creamier texture, use an immersion blender to partially purée the soup right in the pot—leave some chunks for body. If you don’t have an immersion blender, transfer 2–3 cups to a regular blender, purée, then return to the pot.
- Return the soup to medium heat and add the drained black beans, drained red kidney beans, corn, and cooked chicken. Stir and heat until everything is hot and the soup comes to a brief simmer.
- Taste and season with salt and pepper as needed. Ladle into bowls and top each serving with a sprinkle of Mexican shredded cheese so it melts on contact. Serve hot.
Notes
Canned beans keep this quick—rinse to remove excess sodium. For an even leaner bowl, reduce the cheese or use a lower-fat Mexican blend. For dairy-free, swap the butter for olive oil and use a dairy-free shredded cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican