Description
A hearty and nutritious high protein chicken enchilada soup packed with shredded chicken, black beans, corn, and enchilada sauce, perfect for a satisfying and flavorful meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts
4 cups low sodium chicken broth
1 cup water
1 cup enchilada sauce
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
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 reduced-fat shredded 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.
Place chicken breasts in the pot and pour in chicken broth and water.
Bring to a boil, then reduce heat to a simmer and cook until chicken is cooked through, about 15 minutes.
Remove chicken breasts from the pot and shred them using two forks.
Return shredded chicken to the pot.
Stir in enchilada sauce, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Simmer the soup for 10 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