02/02/2026
Healthy Chicken Enchilada Soup 🌶️🥣
This lighter take on chicken enchilada soup is high-protein, fiber-rich, and full of bold flavor—without heavy cream or excess oil. It’s great for meal prep and comes together in about 30 minutes.
Serves
4–6
Ingredients
Base
1 lb (450 g) boneless, skinless chicken breast (or thighs for extra juiciness)
1 tbsp olive oil (or avocado oil)
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
Spices & Flavor
1½ tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
Liquids & Add-ins
1 (14–15 oz) can fire-roasted diced tomatoes
1 (4 oz) can diced green chiles
4 cups low-sodium chicken broth
1 cup enchilada sauce (look for low-sodium, no added sugar)
1 (15 oz) can black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
Juice of 1 lime
Optional Toppings (healthy picks)
Fresh cilantro, chopped
Diced avocado or a small dollop of plain Greek yogurt
Sliced jalapeño
A sprinkle of reduced-fat shredded cheese
Instructions
Sauté the aromatics
Heat oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and bell peppers; cook 2 minutes more.
Bloom the spices
Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30 seconds until fragrant.
Simmer the soup
Add tomatoes, green chiles, chicken broth, enchilada sauce, black beans, and corn. Nestle the chicken breasts into the liquid. Bring to a gentle boil, then reduce to a simmer. Cover and cook 15–18 minutes, until chicken is cooked through.
Shred & finish
Remove chicken, shred with two forks, and return it to the pot. Stir in lime juice. Taste and adjust seasoning.
Serve
Ladle into bowls and add your favorite toppings.
