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