High Protein Chicken Enchilada Soup
A hearty and high-protein chicken enchilada soup packed with shredded chicken, black beans, corn, and a flavorful enchilada sauce base. Perfect for a nutritious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts
4 cups low sodium chicken broth
1 (10 ounce) can red enchilada sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn kernels, drained
1 (4 ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro, plus extra for garnish
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain nonfat Greek yogurt, for serving
1 avocado, diced, for serving
Lime wedges, for serving
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add minced garlic and cook for 1 minute until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth and enchilada sauce.
Add black beans, corn, diced green chilies, ground cumin, chili powder, smoked paprika, dried oregano, salt, and pepper.
Bring the soup to a boil, then reduce heat to low and cover. Simmer for 25 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir in chopped cilantro.
Adjust seasoning with additional salt and pepper if needed. Keep soup warm over low heat.
Ladle soup into bowls and top with shredded cheddar cheese, a dollop of Greek yogurt, diced avocado, extra cilantro, and a squeeze of lime juice.
Serve immediately.