Diet Chicken Enchilada Soup
Warm up with a comforting bowl of Diet Chicken Enchilada Soup, a flavorful and guilt-free twist on the classic Mexican-inspired dish. Packed with protein-rich chicken breast, vibrant fresh vegetables like zucchini and bell peppers, and fiber-loaded black beans, this low-calorie soup is both hearty and healthy. Infused with the bold flavors of cumin, chili powder, and a splash of enchilada sauce, it delivers a satisfying, zesty kick without compromising your diet goals. Ready in just 45 minutes, this one-pot meal makes for an easy weeknight dinner that’s perfect for meal prep or serving a crowd. Garnished with fresh cilantro and a squeeze of lime, it’s a wholesome, flavor-packed solution for those craving comfort food with a nutritious edge.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Zucchini, diced
- 6 cups Unsalted chicken broth
- 14.5 oz Canned diced tomatoes (no salt added)
- 1 cup Canned black beans (low sodium), drained and rinsed
- 1 cup Frozen corn
- 1 cup Enchilada sauce (mild or medium, as preferred)
- 1 tsp Cumin
- 1 tsp Chili powder
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Fresh cilantro, chopped (plus more for garnish)
- 1 Lime, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the diced red and green bell peppers and zucchini to the pot. Cook for 5 minutes until the vegetables soften slightly.
Push the veggies to the side of the pot and place the chicken breasts in the center. Sear the chicken for 2-3 minutes per side to get a light golden crust.
Pour in the chicken broth and add the canned diced tomatoes, black beans, frozen corn, and enchilada sauce. Stir to combine.
Season the soup with cumin, chili powder, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let the soup cook for 20 minutes, or until the chicken is fully cooked through.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Stir in the lime juice and chopped fresh cilantro. Adjust the seasoning as needed.
Serve the soup hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
