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Low-Fat Chicken Enchilada Soup

A comforting and hearty low-fat chicken enchilada soup packed with shredded chicken, beans, and flavorful spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded low-fat chicken Use rotisserie chicken if preferred.
  • 1 can black beans, rinsed and drained Use low-sodium if possible.
  • 1 can corn, drained Canned or frozen corn works.
  • 1 can diced tomatoes with green chiles Choose mild or spicy according to taste.
  • 4 cups low-sodium chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced For an intense flavor.
Spices and Seasoning
  • 1 tablespoon chili powder Adjust for spice preference.
  • 1 teaspoon cumin
  • to taste Salt and pepper Add according to preference.
Garnishes
  • to taste Fresh cilantro For garnish.
  • as needed Lime wedges For serving.

Method
 

Preparation
  1. In a large pot over medium heat, add some olive oil. Once hot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
  2. Stir in the shredded chicken, black beans, corn, and diced tomatoes.
  3. Sprinkle in the chili powder, cumin, salt, and pepper. Stir well to combine.
  4. Add the low-sodium chicken broth and bring to a boil.
  5. Once boiling, reduce the heat to a simmer. Allow the soup to cook for 25-30 minutes, stirring occasionally.
  6. After simmering, taste the soup and adjust the seasoning if necessary.
  7. Ladle the soup into bowls, and garnish with fresh cilantro and lime wedges before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stovetop over low heat.