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