Chicken Enchilada Soup
Creamy Chicken Enchilada Soup – hearty, healthy and so delicious! This easy chicken enchilada recipe is packed with flavor, super filling and slimming friendly too. Customise with your fave toppings and prepare to want a second bowl! See the notes if you want to use fresh chicken.
Servings: 6
Calories: 454kcal
Equipment
Ingredients
- 1 tbsp olive oil , or use cooking spray
- 1 onion , finely diced
- 2 stalks celery , 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
- 14 oz (400g) canned chopped tomatoes
- 2 tbsp tomato paste
- 4 cups (960ml) chicken broth or chicken stock
- ½ cup (120ml) cream (leave out for slimming version)
- 14 oz (400g) kidney beans , drained and rinsed
- 14 oz (400g) black beans , drained and rinsed
- 1 cup (160g) corn (fresh, frozen or from a can)
- 3 cups (460g) shredded cooked chicken (see notes if using fresh)
- salt and pepper to season
Toppings (optional)
- chilies
- red papper flakes
- avocado
- cheese
- tortilla chips
- sour cream
- lime wedges
Instructions
Stovetop Instructions
- 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.1 tbsp olive oil, 1 onion, 2 stalks celery, 2 carrots, 1 red bell pepper, 2 tsp dried oregano, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, ½ tsp cayenne pepper
- Stir in the diced tomatoes and tomato paste. Add the broth and bring to a boil. Reduce the heat and simmer for 20 minutes.14 oz (400g) canned chopped tomatoes, 2 tbsp tomato paste, 4 cups (960ml) chicken broth
- Stir in the cream and use an immersion blender to partially blend the soup (or you can blend it until completely smooth). This will thicken the soup.½ cup (120ml) cream
- Add the beans, corn and chicken. Simmer for a few minutes until heated through.14 oz (400g) kidney beans, 14 oz (400g) black beans, 1 cup (160g) corn, 3 cups (460g) shredded cooked chicken
- Check the seasoning and add salt and pepper, if needed. Serve topped with your favorite toppings.salt and pepper to season, chilies, red papper flakes, avocado, cheese, tortilla chips, sour cream, lime wedges
Crockpot Instructions
- 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
USING FRESH CHICKEN If you want to use fresh chicken instead of rotisserie or leftovers then simply add 6-8 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.
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, 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).
Nutrition
Calories: 454kcal | Carbohydrates: 49g | Protein: 40g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 573mg | Potassium: 1270mg | Fiber: 14g | Sugar: 7g | Vitamin A: 4867IU | Vitamin C: 38mg | Calcium: 120mg | Iron: 6mg
