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Crock Pot Creamy Chicken Parmesan Soup

Crock Pot Creamy Chicken Parmesan Soup served in a bowl
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Thick, creamy, and easy-to-make chicken enchilada soup that is wholesome and filling. Loaded with chicken and your favorite Tex-Mex ingredients. Perfect for a quick weeknight night or as a side dish.

Ingredients

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  • 1 tablespoon 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 teaspoon Ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon Dried Oregano
  • 15 ounces Diced fire-roasted Tomatoes (1 can)
  • ¼ Cup Tomato Paste
  • 4 Cups Low Sodium Chicken Broth
  • 14.5 ounces Red Kidney Beans, drained and rinsed (1 can)
  • 14.5 ounces Black Beans, drained and rinsed (1 can)
  • 1 Cup Fresh or Frozen Sweet Corn
  • 2 Cups Shredded Cooked Chicken
  • 1 Cup Mexican Shredded Cheese Blend, for garnishing
  • Salt and pepper to taste

Instructions

1. Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.

2. Add onion, celery, carrot, bell pepper, and garlic. Cook until softened, about 5-6 minutes.

3. Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then lower heat and simmer for 10-15 minutes until vegetables are tender.

4. Remove from heat and blend soup with a hand blender until smooth and creamy.

5. Return soup to medium heat. Add kidney beans, black beans, corn, and shredded chicken.

6. Stir to combine and boil for a couple of minutes to heat through.

7. Serve hot, topped with shredded cheese or your favorite toppings.

Notes

Serving size: 1.5 cups.

Substitutes:

– Corn: use fresh, frozen, or canned.

– Oil: avocado, olive oil, or vegetable oil work well.

– Protein: try shredded turkey, ground chicken, or ground turkey.

Leftover or rotisserie chicken works great for saving time.

Storage: Keep leftovers in the fridge for 5–7 days. Reheat in the microwave when ready. Can be frozen for up to 3–4 months.

Nutrition

Find it online: https://paulakitchen.com/crock-pot-creamy-chicken-parmesan-soup/