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A bowl of creamy orange chicken enchilada soup topped with fresh cilantro and avocado.
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High Protein Chicken Enchilada Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 340kcal

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.