There’s something about a steaming bowl of soup that feels like a quiet hug on a restless day. I remember one evening, after juggling too many tasks, I finally sat down with this chicken enchilada soup. The aroma of cumin and smoky paprika filled the kitchen, making me pause for a breath I didn’t realize I needed. The warmth radiated from the bowl, mixing with the tang of fresh lime and the subtle heat of jalapeño, creating a balance that was both soothing and exciting. Somewhere between the first and second spoonful, my mind wandered off, distracted by a sudden message, but the soup grounded me back—it’s kind of like that comforting friend who doesn’t mind if you’re a little scattered. It was simple, satisfying, and left me feeling nourished without the usual heaviness.
Why You’ll Love It:
- High in protein but thoughtfully low in calories, so it feels indulgent without the guilt.
- Rich layers of flavor come from a mix of spices and fresh ingredients, making each bite interesting.
- It’s simple—and that’s kind of the point. No complicated prep, just honest, good food.
- Vegetables and beans add texture and fiber, making it feel like a complete meal in a bowl.
Even if you’re unsure about spicy food, the heat here is gentle enough to adjust to your liking. It’s a meal that works well for weeknight dinners or a leisurely lunch when you want something cozy but not heavy.
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High Protein Low Calorie Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: 6 1x
Description
A flavorful, high-protein, and low-calorie chicken enchilada soup packed with lean chicken breast, black beans, and vegetables, perfect for a healthy and satisfying meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt
4 cups low sodium chicken broth
1 (14.5 ounces) can diced tomatoes, undrained
1 (4 ounces) can diced green chilies
1 (15 ounces) can black beans, drained and rinsed
1 cup frozen corn kernels
2 medium boneless skinless chicken breasts (about 12 ounces), cut into bite-sized pieces
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, green bell pepper, and jalapeño pepper. Sauté for 5-6 minutes until the vegetables are softened.
Add the minced garlic, ground cumin, chili powder, smoked paprika, black pepper, and salt. Cook for 1 minute, stirring constantly to release the spices’ aroma.
Pour in the chicken broth, diced tomatoes with their juice, and diced green chilies. Stir to combine.
Add the chicken pieces to the pot. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the chicken is cooked through.
Add the black beans and frozen corn kernels to the soup. Simmer for an additional 5 minutes to heat through.
Remove the pot from heat and stir in the chopped cilantro and fresh lime juice.
Taste and adjust seasoning with additional salt or lime juice if desired.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: This soup comes together beautifully in a large pot—no fancy equipment needed, just a reliable pan and a good spoon for stirring. I usually serve it with a wedge of lime on the side; sometimes a sprinkle of cheese or a dollop of sour cream if I’m feeling indulgent, but it’s perfectly balanced on its own. If you want to switch things up, swapping black beans for pinto or adding a handful of fresh corn kernels instead of frozen can change the texture slightly. Sometimes I toss in a pinch of smoked chipotle powder for a deeper smoky note, but that’s just me experimenting. If you’re short on time, shredding pre-cooked chicken and adding it at the end works fine, though the flavor melds best with the chicken simmered in the broth.
FAQ:
Is this soup good for meal prep? Absolutely—it keeps well for a few days in the fridge and even freezes nicely. Just thaw gently and stir before serving.
Can I make it vegetarian? You could try omitting the chicken and adding extra beans or tofu, but the protein profile will shift a bit.
How spicy is it? The jalapeño adds a mild kick, but you can always leave it out or add more if you like things hotter.
Ready to cozy up with a bowl? Save this recipe and come back whenever you need that comforting, nourishing fix.