Print

Healthy Creamy Chicken Enchilada Soup for Fitness Meals

Close-up of a bowl of creamy chicken enchilada soup healthy, topped with shredded chicken, black beans, and cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this lightened up, creamy chicken enchilada soup that fits your fitness goals. It is a high protein, low calorie comfort food perfect for weekly meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 4 cups low sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup low fat cream cheese, softened
  • 1/2 cup shredded reduced-fat Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro, for garnish
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in diced tomatoes and green chilies, chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper, if using. Bring the mixture to a simmer.
  4. Add the shredded cooked chicken and rinsed black beans to the pot. Reduce heat to low and let it simmer for 10 minutes so flavors combine.
  5. In a small bowl, whisk together the Greek yogurt and softened cream cheese until smooth.
  6. Remove the soup pot from the heat. Slowly whisk in the Greek yogurt and cream cheese mixture until the soup is fully creamy. Do not boil the soup after adding the yogurt mixture.
  7. Stir in the shredded Monterey Jack cheese until melted and incorporated.
  8. Taste and season with salt and pepper as needed.
  9. Serve hot, garnished with fresh cilantro. This soup is excellent for meal prep lunches.

Notes

  • For quick prep, use rotisserie chicken. Shred it while the vegetables are sautéing.
  • To make this soup lower in carbohydrates, omit the black beans or substitute with cauliflower florets.
  • If you prefer a thicker soup, mash about 1/4 cup of the black beans before adding them to the pot.
  • Greek yogurt provides the creaminess without adding significant fat, making this a weight loss friendly soup option.

Nutrition

Find it online: https://cheffinity.com/creamy-chicken-enchilada-soup-healthy-fitness-meals/