Healthy Creamy Chicken Enchilada Soup! | Life by Leanna

Life by Leanna

Name: Healthy Creamy Chicken Enchilada Soup!
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: SIGNATURE SELECTS Tomoto Paste, Product; Morton Iodized Salt & Black Pepper; Carrot; SIGNATURE SELECTS Tomatoes, Fire Roasted, Diced; Land O Lakes Butter, with Olive Oil & Sea Salt; Napoleon Co. Grille Garlic Cloves; Bush's Best Black Beans; College Inn Low Sodium Chicken Broth; O Organics Red Kidney Beans, No Salt Added; SIGNATURE SELECTS Golden Sweet Corn, with Red & Green Peppers, Vacuum Pack; Celery Stalk; SIGNATURE SELECTS Chili Powder; Alpha Mexicali Burrito Vegan Plant-based Meatless Vegetarian; Hot House Red Bell Peppers; McCormick Ground Oregano; Savory Shredded Chicken Breast; Cebollitas Bunch; McCormick Ground Cumin

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Healthy Creamy Chicken Enchilada Soup!

Serves 620 mins prep25 mins cook

Enjoy the comfort without the guilt with this Chicken Enchilada soup! This recipe is dairy free if you omit the cheese topping. It's described as hands down the best enchilada soup recipe by the author.

0 servings

What you need

cup tomato paste

tsp salt & pepper

carrot

SIGNATURE SELECTS Tomatoes, Fire Roasted, Diced

oz fire roasted tomatoes

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

clove garlic clove

oz cooked black beans

cup low sodium chicken broth

O Organics Red Kidney Beans, No Salt Added

oz red kidney beans

SIGNATURE SELECTS Golden Sweet Corn, with Red & Green Peppers, Vacuum Pack

cup sweet corn

celery stalk

tbsp chili powder

Alpha Mexicali Burrito Vegan Plant-based Meatless Vegetarian

cup shredded mexican cheese blend

red bell pepper

tsp dried oregano

cup cooked shredded chicken breast

onion

tsp ground cumin

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Instructions

Melt butter in a large stockpot over medium-high heat. Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes. Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender. Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken. Stir to combine and boil for a couple of minutes, just to heat it all up. Then pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!

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