Quick and Easy Enchilada Soup

Cooler days are starting to come more frequently. That means it’s soup weather. Chili, gumbo, and soups make meal prepping easier, aka “leftovers”.

I found the creamy chicken enchilada soup on Pinterest. Healthy fitness meals show you how to cook in an instant pot and crock pot. I had to make it my own and did not have time for a slow cooker. It looks complicated with all the ingredients, but it is easy to make. One tip for saving time is to pre-measure out your dry seasonings and place them in a ziplock bag and buy a rotisserie chicken. I buy Pictsweet season blend onion celery bell pepper blend to use for almost all my recipes when it calls for celery and onion.

Ingredients

• Walmart’s rotisserie fiesta chicken (found in the deli)

• 2 cans of black beans rinsed

• 15 oz fire-roasted diced tomatoes

• can of Rotel

• 1 can of fire-roasted whole kernel corn

• 4 cups of chicken broth

• 1 can of tomato paste

• 1 package of season blend frozen onion, bell pepper, and celery mix

• 1 carrot

• 1 tsp minced garlic

• 1 tsp Oregano, Dried

• 1 Red bell pepper, Large

• 1 tbsp Chili powder

• 1 Salt and pepper

• 1 1/2 tsp Cumin, Ground

• 1 tbsp butter or ghee

• 1 cup Mexican shredded cheese blend

Directions

Sauté the onion mix, peppers, and garlic in the butter.

Add all ingredients except beans, corn, and chicken to a large soup pot. Bring to boil and then simmer for 10 minutes.

Remove from heat. Use your hand mixer to blend soup till smooth. To prevent splatter, tilt your pot to keep blender paddles under the soup.

Place back on low heat and add in corn, beans, and chicken. Simmer for 15 minutes. Add on or extra – To make it creamier she suggested adding in heavy whipping cream.

Serve and top with cheese, avocados, and peppers.