Creamy Chicken Enchilada Soup

Prep Time10 minutes Cook Time25 minutes0 minutes Servings 6

Ingredients

• 1 Tbsp Butter or Ghee or avocado oil
• 1 Medium Onion diced
• 2 Celery Stalks sliced
• 1 Medium Carrot thinly sliced
• 1 Large Red Bell Pepper diced
• 2-3 Garlic Cloves chopped
• 1½ Tsp Ground Cumin
• 1 Tbsp Chili Powder
• 1 Tsp Dried Oregano
• 15 oz Diced fire-roasted Tomatoes 1 can
• ¼ Cup Tomato Paste
• 4 Cups Low Sodium Chicken Broth
• 14.5 oz Red Kidney Beans rinsed, 1 can
• 14.5 oz Black Beans rinsed, 1 can
• 1 Cup Fresh or Frozen Sweet Corn
• 2 Cups Shredded Cooked Chicken
• 1 Cup Mexican Shredded Cheese Blend
• Salt and pepper, to your taste

Instructions

• Melt butter or ghee (add avocado oil is using) 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 your favorite toppings. Enjoy!

Storage:Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months.

ORIGINAL RECIPE: Healthy Fitness Meals