Description
Experience a velvety, comforting Southwestern-inspired meal that transforms classic enchilada flavors into a rich, spoonable soup. By blending an aromatic base of roasted vegetables and spices, this recipe achieves a luxurious consistency and deep flavor profile in under an hour. It is a hearty, protein-packed dish featuring shredded chicken and beans, perfect for quick weeknight dinners and meal prep success.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 bell peppers, seeded and chopped
2 stalks celery, chopped
1 can fire-roasted tomatoes
4 cups chicken broth (halal)
2 cups cooked chicken breast, shredded
1 can black beans, rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 cup heavy cream
Salt and pepper to taste
Fresh cilantro and tortilla strips for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, bell peppers, and celery, sweating until tender.
Add fire-roasted tomatoes, chili powder, cumin, and oregano; simmer for 5 minutes.
Use an immersion blender to puree the vegetable mixture until smooth.
Add chicken broth and beans to the pot and bring to a gentle simmer.
Stir in the shredded chicken and cook until heated through.
Whisk in the heavy cream and season with salt and pepper.
Serve warm, topped with fresh cilantro and tortilla strips.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well without the cream; add the cream after reheating for the best texture.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Stovetop
- Cuisine: Southwestern