Creamy Chicken Enchilada Soup Recipe: A Hearty, Flavorful Comfort Food

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon ground cumin
• 1.5 pounds chicken breast
• 1 – 14.5oz can black beans, drained and rinsed
• 1 – 14.5oz can kidney beans, drained and rinsed
• 1 – 15oz can fire-roasted tomatoes
• 1 – 4oz can green chilies
• 15 oz red enchilada sauce
• 2 cups low-sodium chicken broth
• 1 teaspoon salt, plus more to taste
• Black pepper, to taste
• 1 1/2 cups full-fat coconut milk
• 1/2 tablespoon arrowroot starch
• 1 cup corn
• Cilantro, for serving
• Lime wedges, for serving
• Shredded white cheddar, for serving
• Greek yogurt / sour cream, for serving

Preparation:

1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil, onion, green pepper, and garlic. Sauté for 3-4 minutes until the onion is translucent.
2. Add oregano and cumin, sauté for 1 minute until fragrant. Add chicken breast, black beans, kidney beans, tomatoes, green chilies, enchilada sauce, chicken broth, salt, and pepper. Stir, bring to a boil, then simmer covered for 15 minutes until chicken is cooked.
3. Remove chicken, shred with forks, and set aside. Whisk coconut milk and arrowroot starch. Stir coconut milk mixture, shredded chicken, and corn into the soup. Simmer for 5 minutes until thickened and corn is heated.
4. Ladle into bowls and serve with shredded cheddar, sour cream/Greek yogurt, cilantro, and lime wedges.

This creamy Chicken Enchilada Soup is the ultimate comfort food, blending bold Mexican flavors with a rich, satisfying texture. Perfect for chilly evenings or anytime you crave something hearty and delicious!