A flavorful, creamy enchilada-style chicken soup made in one pot with tender shredded chicken, beans, Greek yogurt, and rich spices for a satisfying, high-protein meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 cups cooked shredded chicken
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
4 cups low-sodium chicken stock
1 (15 oz) can fire-roasted tomatoes
1 (15 oz) can black beans, rinsed and drained
1 cup corn kernels
1 cup red enchilada sauce
1 (4 oz) can diced green chiles
4 oz cream cheese, cubed
½ cup plain full-fat Greek yogurt
Salt and pepper to taste
Optional toppings: avocado, cilantro, shredded cheese, tortilla strips, lime wedges
Instructions
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Heat oil in a large pot over medium heat.
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Add onion and cook 5 minutes until softened.
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Stir in garlic and cook 30 seconds.
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Add spices and stir for 30 seconds.
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Pour in broth, tomatoes, enchilada sauce, and green chiles. Bring to a simmer.
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Add chicken, black beans, and corn. Simmer uncovered for 15–20 minutes.
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Stir in cream cheese until melted, then add yogurt. Mix until smooth.
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Season with salt and pepper.
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Serve hot with toppings of choice.