When the temperature drops, nothing beats a warm bowl of soup. This high protein chicken enchilada soup is my favorite winter comfort food. It is hearty, filling, and so easy to make.
It delivers all the flavors you love in a cozy bowl. You get a rich, spiced broth without any heavy cream. It is the perfect meal to keep your family warm and satisfied tonight.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy families. It uses Greek yogurt to create a creamy texture without extra fat. Your kids will love the mild spice and tender chicken.
It is also a fantastic choice for a healthy reset. The bone broth adds extra protein and nutrients. You can feel good about serving this every single week.
Simple Cooking Method
You do not need fancy equipment for this dish. Everything happens in one big pot for easy cleanup. Even beginner cooks can master this recipe with ease.
The steps are very straightforward and simple. You just sauté, simmer, and stir. You will have a restaurant-quality meal on the table in 45 minutes.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh ingredients and staples make a nutritious meal.
- 1.5 lbs boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 32 oz low-sodium chicken bone broth
- 15 oz red enchilada sauce
- 10 oz canned diced tomatoes with green chiles
- 15 oz black beans, rinsed and drained
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup plain non-fat Greek yogurt
- 1 tbsp olive oil
- Salt and pepper to taste
Step-by-Step Directions
- Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent.
- Add the chicken breasts, chicken bone broth, enchilada sauce, diced tomatoes, cumin, and chili powder to the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes or until chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot and shred it using two forks, then return the shredded meat to the soup.
- Stir in the black beans and corn, allowing them to heat through for approximately 5 minutes.
- Remove the pot from heat and temper the Greek yogurt by whisking it with a ladle of hot broth in a separate bowl before stirring the mixture back into the soup.
Best Ways to Enjoy It
Serve this soup hot with a variety of fresh toppings. I love adding sliced avocado and cilantro for brightness. A squeeze of lime juice really wakes up the spices.
Pair it with a few crunchy tortilla chips for texture. This is a great meal for a casual weeknight dinner. Sit back, relax, and enjoy a bowl with your loved ones.
Storage & Reheating
This soup stores beautifully and tastes even better the next day. Keep leftovers in the fridge for up to four days. It is perfect for your weekday lunches.
Reheat it gently on the stove over low heat. Avoid boiling it once the yogurt is added. This ensures the soup stays perfectly creamy and smooth.
Recipe Tips for Best Results
- Do not skip tempering the Greek yogurt to prevent curdling.
- Use two forks to shred the chicken quickly and easily.
- Swap chicken breasts for thighs if you prefer darker meat.
- Make the base ahead of time for a faster weeknight meal.
- Add extra chili powder if you want a spicy winter kick.
- Top with a sprinkle of cheese for an extra treat.
Easy Flavor Ideas
- Make it dairy-free by using a thick coconut cream instead.
- Add diced bell peppers for more garden-fresh summer vibes.
- Stir in some kale at the end for extra greens.
Common Questions
Can I freeze this soup?
Yes, but freeze it before adding the Greek yogurt. Add the yogurt fresh when you reheat the soup. This keeps the texture smooth and delicious.
Is this soup very spicy?
It has a mild warmth from the enchilada sauce. You can control the heat by choosing mild or hot sauce. It is very kid-approved and family-friendly.
I hope this warm soup brings a little extra comfort to your table this season. It is a recipe I truly love sharing with my own family. Happy cooking and enjoy every spoonful!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 32 oz low -sodium chicken bone broth
- 15 oz red enchilada sauce
- 10 oz canned diced tomatoes with green chiles
- 15 oz black beans, rinsed and drained
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup plain non-fat Greek yogurt
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent.
- Add the chicken breasts, chicken bone broth, enchilada sauce, diced tomatoes, cumin, and chili powder to the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes or until chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot and shred it using two forks, then return the shredded meat to the soup.
- Stir in the black beans and corn, allowing them to heat through for approximately 5 minutes.
- Remove the pot from heat and temper the Greek yogurt by whisking it with a ladle of hot broth in a separate bowl before stirring the mixture back into the soup.
