High Protein Chicken Enchilada Soup is a good choice when you want a hearty dinner without spending hours in the kitchen.
It has the familiar flavors of chicken enchiladas, but everything is served in a warm, slightly creamy soup.
You get tender pieces of chicken, black beans, corn, and vegetables in a broth seasoned with chili powder, cumin, and smoky paprika. The red enchilada sauce gives it that Mexican-inspired flavor without needing a long list of seasonings.
You only need a large Dutch oven or soup pot for the cooking. A small bowl and wire whisk are helpful for mixing the Greek yogurt with warm broth before adding it to the soup. That little step helps prevent curdling.
Each serving has approximately 38 grams of protein, making this a filling high protein dinner.
The recipe makes six servings, so there’s enough for a family dinner or leftovers for lunch.
You can adjust the heat by choosing mild or hot enchilada sauce and green chiles. It’s also easy to serve with a few toppings if you want something different.
Why You’ll Love This High Protein Chicken Enchilada Soup
38 Grams of Protein
Each serving provides approximately 38 grams of protein from chicken, beans, Greek yogurt, and cheese.
Creamy Without Heavy Cream
Greek yogurt gives the broth a creamy texture without using heavy cream.
Everything Cooks in One Pot
You only need one Dutch oven for cooking, which means fewer dishes to wash afterward.
Good for Leftovers
The soup reheats well, making it a convenient option for lunch the next day.
Ingredient Substitutions
Chicken Breasts
Boneless skinless chicken thighs work well. Trim excess fat before cooking.
Black Beans
Use pinto beans instead. Drain and rinse them before adding.
Red Bell Pepper
Green or yellow bell peppers are good alternatives.
Greek Yogurt
Use light sour cream for a similar creamy finish.
Mexican Cheese Blend
Shredded reduced-fat cheddar or Monterey Jack can be substituted.
Cilantro
Use chopped fresh parsley or leave it out.
Frozen Corn
Canned corn works too. Drain it before adding.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
High Protein Chicken Enchilada Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1½ pound boneless skinless chicken breasts cut into bite-size pieces
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 1 can (15-ounce) black beans drained and rinsed
- 1 can (14.5-ounce) fire-roasted diced tomatoes
- 1 can (10-ounce) red enchilada sauce
- 1 can (4-ounce) diced green chiles
- 1 cup frozen corn
- ½ cup plain nonfat greek yogurt
- ½ cup shredded reduced-fat Mexican cheese blend
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
- Add the onion and red bell pepper. Cook for 5 minutes, stirring occasionally, until they begin to soften.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds.
- Add the chicken broth, black beans, fire-roasted tomatoes, enchilada sauce, green chiles, and frozen corn. Stir until combined.
- Increase the heat and bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Place the Greek yogurt in a small bowl. Gradually whisk in about ½ cup of hot broth from the soup until smooth.
- Reduce the heat to its lowest setting and stir the yogurt mixture into the soup. Do not let the soup boil.
- Add the shredded cheese and stir until melted.
- Stir in the lime juice and cilantro.
Notes
Tips and Tricks
Prevent Curdling – Keep the heat low after adding the Greek yogurt. Boiling can cause it to separate. Adjust the Heat – Choose mild or hot enchilada sauce and green chiles to control the spice level. Thicker Soup – Mash a small portion of the black beans before adding them to the pot. Serving Ideas – Top with sliced green onions, diced avocado, or crushed tortilla chips.Storing and Reheating
Refrigerator – Store cooled soup in an airtight container for up to 3 to 4 days. Freezer – Freeze in airtight containers for up to 2 months for best quality. The yogurt may separate slightly after thawing. Stovetop – Reheat over low heat, stirring occasionally, until the soup reaches 165°F. Avoid boiling. Microwave – Heat individual servings in a microwave-safe bowl in short intervals, stirring between each, until heated to 165°F.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- High Protein Chicken Enchilada Soup
- Chicken and Hummus Sweet Potato Bowls
- Harvest Apple Salad with Cider Dressing
- Southwest Beef and Sweet Potato Lettuce Wraps
- High Protein Taco Breakfast Burritos
