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 meal that’s both comforting and protein-rich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
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 cup frozen corn kernels
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain nonfat Greek yogurt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth and enchilada sauce.
Add the black beans, corn, diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20 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 to combine.
Simmer the soup uncovered for an additional 5 minutes to allow flavors to meld.
Remove the pot from heat and stir in the chopped cilantro.
Ladle the soup into bowls and top each serving with shredded cheddar cheese and a dollop of Greek yogurt.