Description
Try this hearty soup recipe that is a twist on a classic chicken enchilada and can be made for a quick and easy lunch or dinner on a cold winter day.
Ingredients
INGREDIENTS
- 1 Tbsp Butter
- 1 Medium Onion diced
- 2 Celery Stalks sliced
- 1 Medium Carrot thinly sliced
- 1 Large Red Bell Pepper diced
- 3 Garlic Cloves chopped
- 1½ Tsp Ground Cumin
- 1 Tbsp Chili Powder
- 1 Tsp Dried Oregano
- 1 can (15 oz) Diced Tomatoes
- ¼ Cup Tomato Paste
- 4 Cups Chicken Broth
- 2 cans (14.5oz each) Black Beans, drained and rinsed
- 1 can of corn
- 2 Cups Shredded Cooked Chicken, I used rotisserie
- 1 Cup Mexican Shredded Cheese
- Salt and pepper, to your taste
- Tortilla chips
- Avocado
Instructions
INSTRUCTIONS
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Melt butter in a large pot over medium-high heat. Add onion, celery, carrots, bell pepper, and garlic, and cook for 5-6 minutes.
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Stir in seasonings, diced tomatoes, tomato paste, and chicken broth, and bring to a boil.
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Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
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Remove from heat and blend the soup until smooth and creamy using an immersion blender.
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Place the soup back over medium heat and add beans, corn, and shredded cooked chicken. Stir to combine and boil for a couple of minutes.
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Transfer into bowls and top with shredded cheese, chips, and avocado!
- Prep Time: 15
- Cook Time: 15
- Category: soup, dinner, lunch