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Healthy Chicken Enchilada Soup - Cozy, Flavor-Packed, and Light

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder (use mild or hot to taste)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 (4-ounce) can diced green chiles, mild or hot
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups low-sodium chicken broth
  • 1/2 cup red enchilada sauce (store-bought or homemade)
  • 1–2 small corn tortillas, torn into pieces (for thickening; optional)
  • 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
  • Juice of 1 lime, plus extra wedges for serving
  • 2 tablespoons chopped fresh cilantro (optional, for garnish)
  • Optional toppings: plain Greek yogurt or light sour cream, diced avocado, extra cilantro, sliced jalapeño, a sprinkle of shredded cheese, baked tortilla strips

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and bell pepper, and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  2. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30–60 seconds to wake up the flavors.
  3. Build the base: Add green chiles, tomatoes, black beans, corn, chicken broth, and enchilada sauce. Stir to combine.
  4. Thicken naturally: Stir in the torn corn tortillas. They’ll break down as the soup simmers, giving it a silky, slightly creamy texture without dairy.
  5. Add the chicken: Nestle the chicken breasts into the pot. Bring to a gentle boil, then reduce to a simmer. Cover and cook 15–20 minutes, or until the chicken is cooked through (internal temp 165°F/74°C).
  6. Shred and return: Remove the chicken to a cutting board. Shred with two forks, then return it to the pot. Simmer 5 more minutes to let the flavors meld.
  7. Brighten it up: Stir in lime juice. Taste and adjust salt, pepper, and heat. Add more chili powder, a pinch of cayenne, or hot sauce if you like it spicier.
  8. Serve and garnish: Ladle into bowls and top with cilantro, a spoonful of Greek yogurt, avocado, jalapeño, or a little cheese if desired. Add lime wedges on the side.