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A large black bowl of high protein chicken enchilada soup filled with tender chicken pieces, black beans, sweet corn, diced tomatoes, and green peppers in a seasoned orange-red broth. Fresh cilantro is sprinkled on top, with a beige napkin underneath on a rustic wooden table.

High Protein Chicken Enchilada Soup

Nesting Lane
High Protein Chicken Enchilada Soup is a hearty Mexican-inspired dinner with 38 grams of protein per serving. Easy to make and WW Friendly.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 6

Equipment

Large Dutch Oven
Cutting Board
Sharp Knife
Wooden Spoon
Can Opener
Whisk

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

Estimated WW Points: 5  (Check official WW app for exact points)

 

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

Calories: 350kcalCarbohydrates: 31gProtein: 38gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 79mgSodium: 852mgPotassium: 1122mgFiber: 8gSugar: 6gVitamin A: 1404IUVitamin C: 41mgCalcium: 223mgIron: 4mg
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