Some nights you just want something that feels like a warm, familiar blanket—without the fuss. This high protein chicken enchilada soup hits that spot. It’s the kind of meal that lingers in the memory, the way the spices gently wake up your senses while the chicken and beans fill you up with good stuff. I remember one evening when I was halfway through a busy week, and the smell of onions and garlic simmering on the stove pulled me into the kitchen. I was distracted by a text, and almost forgot about the pot, but that little pause made the flavors deepen just enough. It wasn’t perfect timing, but sometimes those little imperfections turn out to be the best part.
Why You’ll Love It:
- Hearty and filling without feeling heavy—because it’s packed with protein and fiber.
- The flavors balance spice and comfort, but it’s not a fiery challenge, more like a warm nudge.
- It’s simple—and that’s kind of the point. No overcomplicated steps, just honest ingredients.
- The leftovers get even better, so you might find yourself looking forward to the next day’s bowl.
If you’re worried it might be too much effort on a weeknight, don’t be. It’s straightforward and forgiving, so even if you get called away mid-cook, you’re good.
PrintHigh Protein Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: 6 1x
Description
A hearty and flavorful high protein chicken enchilada soup packed with tender chicken, black beans, corn, and enchilada sauce. Perfect for a nutritious and satisfying meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 (10-ounce) can red enchilada sauce
4 cups low-sodium chicken broth
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 cheddar cheese
1/2 cup plain nonfat Greek yogurt
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook until softened, about 4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add chicken pieces to the pot and cook until no longer pink on the outside, about 5 minutes.
Stir in black beans, corn, enchilada sauce, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Remove the pot from heat and stir in chopped cilantro.
Ladle soup into bowls and top each serving with shredded cheddar cheese and a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: You don’t need anything fancy here—just a sturdy pot and a spoon. I usually serve this with a simple side of tortilla chips or a light salad to keep things fresh. Sometimes I swap the chicken for turkey or add a splash of lime juice at the end for a little brightness. If you like it spicier, a few dashes of hot sauce can totally transform the experience, but I haven’t tested that with every version yet. Also, if you’re in a hurry, using pre-cooked chicken works just fine though the flavors develop better when you cook it fresh.
FAQ: Can I make this soup vegetarian? You could try swapping chicken for extra beans or tofu, but it won’t have quite the same protein punch. How long does it keep? It’s good for about four days in the fridge, but honestly, it rarely lasts that long in my house. Can I freeze it? Yes, and it reheats nicely—just thaw overnight for best texture.
Give this soup a try next time you crave something cozy but still nourishing. You might find it becoming a regular on your menu.