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High Protein Chicken Enchilada Soup - A Cozy, Satisfying Bowl

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • Enchilada Sauce: 2 cups (red, medium heat recommended)
  • Chicken Broth: 4 cups, low sodium
  • Tomatoes: 1 can (14.5 oz) fire-roasted diced tomatoes
  • Beans: 1 can (15 oz) black beans, drained and rinsed
  • Corn: 1 cup frozen or 1 can (drained)
  • Aromatics: 1 medium yellow onion (diced), 3 cloves garlic (minced)
  • Spices: 2 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp oregano
  • Thickener + Protein Boost: 3/4 cup plain nonfat Greek yogurt or 4 oz light cream cheese (softened)
  • Optional Add-Ins: 1/2 cup canned diced green chiles; 1 tbsp lime juice
  • Salt and Pepper: To taste
  • Cooking Oil: 1 tbsp olive oil or avocado oil
  • Toppings: Chopped cilantro, sliced green onions, shredded reduced-fat cheese, baked tortilla strips, avocado

Method
 

  1. Prep the Base: Heat oil in a large pot over medium heat. Add diced onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  2. Toast the Spices: Add cumin, chili powder, smoked paprika, and oregano. Stir for 30–45 seconds to bloom the spices. This step deepens flavor.
  3. Add Liquids and Veg: Pour in enchilada sauce and chicken broth. Stir in fire-roasted tomatoes, black beans, corn, and green chiles if using. Bring to a gentle simmer.
  4. Cook the Chicken: Nestle chicken breasts or thighs into the pot. Cover and simmer 15–20 minutes, or until the chicken is cooked through (internal temp 165°F/74°C).
  5. Shred the Chicken: Remove chicken to a board and shred with two forks. Return the shredded chicken to the pot. Taste and season with salt and pepper.
  6. Add Creaminess: Reduce heat to low. In a small bowl, whisk the Greek yogurt with a ladle of hot soup to temper it. Stir the tempered yogurt (or softened light cream cheese) into the pot until smooth.
  7. Finish and Brighten: Add lime juice if you like a fresh pop. Simmer 2–3 minutes more to meld flavors. Avoid boiling once dairy is in to prevent curdling.
  8. Serve: Ladle into bowls and top with cilantro, green onions, a sprinkle of cheese, and a few baked tortilla strips. Add avocado for healthy fats if it fits your goals.