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