Some days call for food that feels like a warm hug, and this chicken enchilada soup fits the bill without any of the usual guilt. It’s one of those recipes I turn to when the evening air starts to chill a bit too much and I want something hearty but not heavy. There was a night last week when I tossed together this soup after a long day, and honestly, I got a little distracted halfway through — a phone call, a knocked-over spice jar — but it still came out tasting like I’d spent hours on it.
The blend of smoky spices and a hint of heat from the chilies makes the kitchen smell incredible while it simmers, and the fresh lime and cilantro added right at the end give it a brightness that’s hard to beat. I usually find myself sneaking a spoon before it’s even fully ready, just to get that first taste. It’s simple, but the layers of flavor make it feel special.
- Rich in protein to keep you full and energized, making it great for post-workout or busy days.
- Low calorie, so you can enjoy a big bowl without worrying about overdoing it.
- It’s simple — and that’s kind of the point. No complicated prep or fancy equipment needed.
- The toppings let you customize each bowl, adding a creamy or cheesy touch just the way you like it.
If you’re hesitant about spicy food, this soup has just enough kick to be interesting without overwhelming, so it’s pretty forgiving. You might want to hold back a bit on the cayenne if you’re sensitive, but otherwise it’s straightforward and satisfying.
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High Protein Low Calorie Chicken Enchilada Soup
- Total Time: 40 minutes
- Yield: 6 1x
Description
A flavorful and healthy chicken enchilada soup packed with protein and low in calories. Perfect for a nutritious meal that satisfies your cravings without the guilt.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
4 cups low sodium chicken broth
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (4 ounce) can diced green chilies, undrained
1 cup frozen corn kernels
1 cup black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup reduced-fat shredded cheddar cheese (for garnish)
1/4 cup plain nonfat Greek yogurt (for garnish)
2 green onions, thinly sliced (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the pot and cook for 5-6 minutes until lightly browned on all sides.
Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices.
Pour in the chicken broth, diced tomatoes with green chilies, and diced green chilies. Stir to combine.
Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes, until the chicken is cooked through.
Add the frozen corn kernels and black beans. Simmer for an additional 5 minutes until heated through.
Stir in the chopped cilantro and fresh lime juice. Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish each serving with shredded cheddar cheese, a dollop of Greek yogurt, and sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Don’t worry about needing fancy gear to make this — a sturdy pot and a good spoon will do just fine. I often serve it with a quick side of warm tortillas or a fresh green salad to round out the meal. Sometimes I throw in a handful of extra black beans or swap the chicken for turkey if that’s what’s in the fridge. Also, occasionally I replace the cheddar with a sharper cheese, which adds a nice twist, though I haven’t tested all kinds.
FAQ
Can I make this soup ahead of time? Absolutely, it tastes even better the next day once the flavors meld. Just store it in the fridge and reheat gently.
Is it freezer-friendly? Yes, you can freeze leftovers for up to three months. Just thaw it overnight before warming up.
Can I use chicken thighs instead of breast? Sure, though it might change the texture slightly and add a bit more fat.
Feeling inspired? Give this high protein low calorie chicken enchilada soup a try tonight. It’s a meal that’s as comforting as it is smart.