Go Back
A bowl of creamy red chicken enchilada soup topped with cilantro and corn

High Protein Chicken Enchilada Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 315
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 32 oz low -sodium chicken broth
  • 10 oz red enchilada sauce
  • 10 oz can diced tomatoes with green chilies
  • 15 oz can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp sal t
  • 0.5 tsp black pepper
  • 1 cup non -fat Greek yogurt

Method
 

  1. Heat olive oil in a large stockpot over medium heat; add diced onion and sauté for 5 minutes until translucent.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in chicken broth, enchilada sauce, diced tomatoes, chili powder, cumin, salt, and pepper.
  4. Place raw chicken breasts into the liquid and bring to a gentle boil.
  5. Reduce heat to low, cover, and simmer for 15 to 20 minutes until the internal temperature of the chicken reaches 165°F (74°C).
  6. Remove chicken from the pot, shred using two forks, and return the shredded meat to the soup.
  7. Add black beans and corn to the pot and simmer for an additional 5 minutes.
  8. Remove the pot from heat. To prevent curdling, whisk a ladle of warm broth into the Greek yogurt in a separate bowl before stirring the mixture into the soup until fully incorporated.