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Low Fat Chicken Enchilada Soup

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A healthy and comforting soup inspired by traditional enchiladas, packed with flavor and wholesome ingredients.

Ingredients

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 1 can beans (black or pinto), drained and rinsed
  • 1 cup corn (frozen or canned)
  • 2 cups shredded chicken (cooked)
  • Mexican shredded cheese (for topping)

Instructions

  1. Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the onion, celery, carrots, bell pepper, and garlic. Sauté for about 5–7 minutes until the vegetables are softened.
  2. Add seasonings and liquids: Stir in the cumin, chili powder, diced tomatoes, tomato paste, and chicken broth. Bring the mixture to a simmer and let it cook for about 10 minutes, until the veggies are tender.
  3. Blend the soup (optional): For a creamier texture, carefully blend the soup with an immersion blender; otherwise, you can leave it chunky.
  4. Add protein and veggies: If you’ve blended the soup, return it to the heat. Add the beans, corn, and shredded chicken. Allow the soup to boil briefly for about 2–3 minutes to heat everything through.
  5. Serve and enjoy: Ladle the soup into bowls and sprinkle with Mexican shredded cheese before serving.

Notes

This soup is perfect for meal prep and can be stored in the fridge or freezer for later enjoyment.

Find it online: https://www.highproteinpro.com/low-fat-chicken-enchilada-soup/