A lighter, high-protein version of enchilada soup. Made with lean chicken breast, black beans, and Greek yogurt for creaminess without the heavy calories.
Ingredients
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 lb Chicken breast, cubed or shredded
- 4 cups Low-sodium chicken broth
- 10 oz Red enchilada sauce
- 15 oz Black beans, rinsed
- 1 cup Frozen corn
- 14 oz Diced tomatoes (canned)
- 1 tsp Cumin
- 0.5 cup Plain Greek yogurt (or light cream cheese)
Instructions
- Sauté onion and garlic in olive oil until soft.
- Add broth, enchilada sauce, tomatoes, cumin. Bring to boil.
- Add chicken and simmer until cooked (10-12 mins).
- Stir in beans and corn. Simmer 5 mins.
- Remove from heat. Temper yogurt with hot broth and stir in.
- Serve with lime and cilantro.