Enjoy this warm and comforting dish that combines the flavors of traditional enchiladas with the rich texture of a hearty soup. It provides a wonderful balance of protein, fiber, and healthy fats, making it a hearty and nourishing meal.
Ingredients
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 lb of boneless, skinless chicken breast, cut into bite-sized pieces
- 2 teaspoons of ground cumin
- 1 teaspoon of chili powder
- 4 cups of low-sodium chicken broth
- 1 can (14.5 oz) of diced tomatoes, undrained
- 1 can (15 oz) of black beans, drained and rinsed
- 1 cup of frozen corn kernels
- 1 cup of low-fat milk
- 1 cup of shredded reduced-fat cheddar cheese
- 1/4 cup of plain Greek yogurt
- Salt and pepper to taste
- Optional toppings: chopped cilantro, avocado slices, lime wedges
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Cook Chicken: Add the chicken pieces to the pot, cooking until they are no longer pink, approximately 5-6 minutes.
- Season: Stir in the cumin and chili powder, cooking for an additional minute to enhance the flavors.
- Simmer Soup: Pour in the chicken broth, diced tomatoes, black beans, and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Add Creaminess: Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely.
- Thicken: Mix in the Greek yogurt, stirring until the soup is creamy and well combined. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and add your favorite toppings such as cilantro, avocado, or a squeeze of lime.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Calories: 290
- Total Fat: 10g
- Saturated Fat: 3.5g
- Cholesterol: 75mg
- Sodium: 450mg
- Carbohydrates: 24g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 28g