Creamy Chicken Enchilada Soup – hearty, healthy and so delicious! This easy chicken enchilada soup recipe is packed with flavor, super filling and slimming friendly too. Customise with your fave toppings and prepare to want a second bowl!
This amazing soup is SYN FREE on Slimming World if you leave out the cream or replace it with a healthy extra. A fabulous healthy lunch or dinner so make sure to cook up a big batch and put some away in the fridge or freezer.
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Holy cow is this enchilada soup tasty!! I mean it guys, THIS is my new favorite winter soup and I know it will become yours too. Here’s why it is a must make!
- Loaded with beans, corn, chicken, vegetables and just the right level of heat 🙂
- Easy to customise to make vegan enchilada soup
- A great way to use leftover roast chicken or rotisserie chicken
- Syn Free on Slimming World with only one swap
- Even more delicious the next day
HOW TO MAKE CREAMY CHICKEN ENCHILADA SOUP
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Mist a large pot with cooking spray. Add the onions, celery, carrots, bell pepper, spices and seasonings and cook over medium-low heat, stirring, for 5-10 minutes. Add a splash of stock if the pot gets too dry.
STEP 2 Stir in the diced tomatoes and tomato paste. Add the broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
STEP 3 Stir in the cream or use soy single cream. Use an immersion blender to partially blend the soup for a chunky texture (or you can blend it until completely smooth). This will thicken the soup.
STEP 4 Add the beans, corn and chicken. Simmer for a few minutes until heated through.
STEP 5 Check the seasoning and add salt and pepper, if needed. Serve with your favorite toppings.
ENCHILADA SOUP TOPPINGS
Sometimes the toppings make the soup… customise your creamy enchilada soup with a variety of toppings
- Sliced chillies / chilli flakes (if you like heat)
- Sliced avocado
- Chopped fresh coriander (cilantro) or parsley
- Sour cream
- Grated cheese
- Lime wedges
- Tortilla chips
USING FRESH CHICKEN
If you want to use fresh chicken instead of rotisserie or leftovers then simply add chicken tenders in with the broth and cook for 20-25 minutes. Remove from the soup using tongs and shred. Blend the soup then add the chicken back in.
CROCKPOT CHICKEN ENCHILADA SOUP
Sauté the vegetables and seasonings for five minutes in your slow cooker (if the Crockpot model allows for searing) or in a pot.
Transfer to slow cooker and add the diced tomatoes, tomato paste, and broth.Stir to combine cover and cook on HIGH for 3 hours. (If you are using fresh chicken then add it now, remove and shred it before blending soup.)
Stir in the cream and blend the soup using a stick blender. Add the beans, corn, shredded chicken and cook for a further hour on high or until heated through. Serve with your favourite toppings.
ENCHILADA SOUP VARIATIONS
- Slimming World Chicken Enchilada Soup: this soup is syn free if you leave out the cream. You can also replace the cream with a slimming friendly alternative like reduced fat sour cream, Alpro Single Cream Soya Alternative or even a couple of tablespoons light Philadelphia.
- Make it Vegan / Vegetarian: simply leave out the chicken and use soya cream. This soup is so hearty even without it!
- Replace the chicken cooked shredded turkey (a great way to use those Christmas / Thanksgiving leftovers).
HOW TO STORE CHICKEN ENCHILADA SOUP
Wait until the soup has cooled down and store in a suitable container in the fridge for 3-4 days.
If you want to freeze the soup then leave out the cream. Freeze, in portions, in containers or bags, allowing a bit of space for the soup to expand as it freezes. Use within 3 months, making sure to reheat the soup in a pot or the microwave until piping hot – stirring the cream in then.
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Creamy Chicken Enchilada Soup
Ingredients
- Cooking spray or olive oil
- 1 onion , finely diced
- 2 celery sticks , finely diced
- 2 carrots , finely diced
- 1 red bell pepper , diced
- 2 tsp dried oregano or mixed herbs
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- 400 g (14oz can) diced tomatoes
- 2 tbsp tomato paste
- 960 ml (4 Cups) chicken broth can use stock cubes
- 120 ml (½ cup) heavy cream (leave out for slimming version)
- 400 g (14oz can) kidney beans , drained and rinsed
- 400 g (14oz can) black beans , drained and rinsed
- 165 g (1 cup) corn (fresh, frozen or from a can)
- 420 g (3 cups) shredded cooked chicken (see notes if using fresh)
- salt and pepper to season
Toppings (optional)
- sliced red chilli
- avocado
- cheese
- tortilla chips
- sour cream
- lime wedges
Instructions
STOVETOP METHOD
- Mist a large pot with cooking spray (or add olive oil). Add the onions, celery, carrots, bell pepper, spices and seasonings and cook over medium-low heat, stirring, for 5-10 minutes. Add a splash of stock if the pot gets too dry.
- Stir in the diced tomatoes and tomato paste. Add the broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Stir in the cream or use soy single cream. Use an immersion blender to partially blend the soup (or you can blend it until completely smooth). This will thicken the soup.
- Add the beans, corn and chicken. Simmer for a few minutes until heated through.
- Check the seasoning and add salt and pepper, if needed. Serve topped with your favorite toppings.
CROCKPOT CHICKEN ENCHILADA SOUP
- Sauté the vegetables and seasonings for five minutes in your slow cooker (if it allows for searing) or in a pot.
- Transfer to slow cooker and add the diced tomatoes, tomato paste, and broth.
- Stir to combine cover and cook on HIGH for 3 hours. (If you are using fresh chicken then add it now, remove and shred it before blending soup.)
- Stir in the cream and blend the soup using a stick blender.
- Add the beans, corn, shredded chicken and cook for a further hour on high or until heated through. Check the seasoning and serve with your favourite toppings.
Video
Notes
- Slimming World Chicken Enchilada Soup: this soup is syn free if you leave out the cream. You can also replace the cream with a slimming friendly alternative like reduced fat sour cream, Alpro Single Cream Soya Alternative or even a couple of tablespoons light Philadelphia.
- Make it Vegan / Vegetarian: simply leave out the chicken. This soup is so hearty even without it!
- Replace the chicken cooked shredded turkey (a great way to use those Christmas / Thanksgiving leftovers).
Debbie Bailey says
This was SO YUMMY!!! Just the right amount of heat. I didn’t have celery, so I used zucchini instead. And I used Fat Free Half and Half instead of the cream. It freezes really well too. Thanks so much for the recipe!
Todzilla says
This recipe in great. It turned out fantastic!
Chad Lazzell says
Loved it! I did have a few minor changes. I sautéed the veggies in 5 Tbsp of butter rather than oil and omitted the carrots because I didn’t have any. I did add about 1/2 teaspoon of cumin to the spices/herbs. I also let it simmer a while to reduce rather than using the emersion blender, though after the beans were in for 15 minutes or so to soften, I did use a hand smasher to smash some of the beans to thicken it up a bit. Flavor was great! Thanks so much for sharing.