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