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Low Fat Chicken Enchilada Soup

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A comforting and hearty Low Fat Chicken Enchilada Soup packed with tender shredded chicken, vibrant vegetables, and bold flavors, perfect for a cozy weeknight dinner.

Ingredients

  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 can (14.5 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn
  • 3 cups shredded chicken
  • 1 cup Mexican shredded cheese

Instructions

  1. Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, celery, carrots, bell pepper, and minced garlic. Sauté for about 5–7 minutes until the vegetables begin to soften.
  2. Season the mixture: Stir in the chili powder, cumin, onion powder, and garlic powder. Cook for an additional minute to toast the spices, enhancing their flavor.
  3. Add the base ingredients: Pour in the diced tomatoes, tomato paste, and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.
  4. Simmer until tender: Let the soup simmer for about 10 minutes until the vegetables are tender, stirring occasionally to prevent sticking.
  5. Blend for creaminess (optional): For a creamier texture, blend a portion of the soup using an immersion blender or a regular blender. If using a regular blender, allow it to cool slightly before blending to avoid splattering.
  6. Add beans and chicken: Return the blended soup to the pot if needed. Stir in the black beans, corn, and shredded chicken. Allow the soup to boil briefly, then remove from heat.
  7. Serve: Ladle the soup into bowls and top with Mexican shredded cheese. Enjoy your comforting bowl of Low Fat Chicken Enchilada Soup!

Notes

Use fresh ingredients for the best flavor. Adjust the spice level to your preference. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://www.chickenmint.com/low-fat-chicken-enchilada-soup/