There’s a certain comfort in the ritual of stirring a pot of soup on a chilly evening, isn’t there? I remember one night last week, trying to juggle dinner prep while the phone kept buzzing—somewhere between chopping peppers and chasing down a stray dog that darted into the yard, I almost forgot to add the lime juice. That bright splash at the end? It brought everything together like a little kitchen victory. This soup isn’t just about filling bowls; it’s about those imperfect, real moments that make home feel like home.
Why You’ll Love It:
- It’s packed with protein but keeps calories in check, so you can enjoy a full bowl without the post-meal slump.
- The blend of spices—cumin, chili powder, and smoked paprika—creates a deep, smoky warmth that feels like a hug from the inside out.
- It’s simple—and that’s kind of the point. No fuss, just straightforward ingredients that come together quickly.
- The fresh cilantro and lime juice stirred in at the end add a brightness that cuts through the richness, keeping every spoonful lively.
If you’re worried about the heat, I usually leave the jalapeño seeds out or add less to keep it mild but flavorful. It’s forgiving like that.
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High Protein Low Calorie Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: 6 1x
Description
A flavorful and healthy chicken enchilada soup packed with protein and low in calories. Perfect for a nutritious meal that’s both satisfying and light.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 jalapeño pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
4 cups low sodium chicken broth
1 (14.5 ounces) can diced tomatoes, no salt added
1 (4 ounces) can diced green chilies
2 cups cooked shredded skinless chicken breast
1 cup frozen corn kernels
1 (15 ounces) can black beans, drained and rinsed
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, red bell pepper, green bell pepper, and jalapeño pepper to the pot. Sauté for 5-7 minutes until vegetables are softened.
Add minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, black pepper, and salt. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth, diced tomatoes with their juice, and diced green chilies. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes.
Add the cooked shredded chicken, frozen corn, and black beans to the pot. Stir well and simmer for an additional 10 minutes until heated through.
Remove the soup from heat and stir in chopped cilantro and lime juice.
Ladle the soup into bowls and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: I find a heavy-bottomed pot makes this soup even easier to manage, but honestly, any large pot will do. It’s great served with a simple side of warm tortillas or a fresh green salad if you want to keep things light. For a twist, try swapping black beans for pinto or adding a handful of shredded cheese on top—though that’s more of a splurge. I haven’t tested it with different proteins, but shredded turkey or even tofu could work if you want to mix it up.
FAQ:
Can I make this soup ahead of time? Absolutely. It tastes even better the next day after the flavors meld. Just reheat gently on the stove to keep the texture perfect.
Is this soup freezer-friendly? Yes, you can freeze leftovers for up to three months. Just thaw overnight in the fridge before warming.
Can I adjust the spice level? Definitely. The jalapeño is easy to tweak or omit, and you can add extra chili powder if you like it hotter.
Ready to cozy up with a bowl of this? It’s waiting for you, and honestly, sometimes the best meals come from those slightly chaotic, unpolished kitchen moments. Save this recipe, print it out, and don’t be shy about making it your own.