High Protein Chicken Enchilada Soup
A hearty and nutritious high protein chicken enchilada soup packed with shredded chicken, black beans, corn, and a flavorful enchilada sauce base. Perfect for a satisfying and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
4 cups low sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 (10-ounce) can red enchilada sauce
2 cups cooked shredded chicken breast
1 (4-ounce) can diced green chilies
1/2 cup plain nonfat Greek yogurt
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 4-5 minutes until softened.
Add minced garlic and chopped jalapeño pepper and cook for 1 minute until fragrant.
Stir in chili powder, ground cumin, smoked paprika, and cayenne pepper; cook for 30 seconds to toast the spices.
Pour in chicken broth, black beans, corn, and enchilada sauce. Stir well to combine.
Add shredded chicken and diced green chilies to the pot.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
Remove from heat and stir in Greek yogurt, fresh cilantro, and lime juice.
Season with salt and black pepper to taste.
Ladle the soup into bowls and serve hot.