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.
120ml(½ cup) heavy cream (leave out for slimming version)
400g(14oz can) kidney beans, drained and rinsed
400g(14oz can) black beans, drained and rinsed
165g(1 cup) corn (fresh, frozen or from a can)
420g(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
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, 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).