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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 4

Add the diced red and green bell peppers and zucchini to the pot. Cook for 5 minutes until the vegetables soften slightly.

Step 5

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.

Step 6

Pour in the chicken broth and add the canned diced tomatoes, black beans, frozen corn, and enchilada sauce. Stir to combine.

Step 7

Season the soup with cumin, chili powder, paprika, salt, and black pepper.

Step 8

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.

Step 9

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

Step 10

Stir in the lime juice and chopped fresh cilantro. Adjust the seasoning as needed.

Step 11

Serve the soup hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(3565.2g)

Amount per serving	% Daily Value*
Calories	1553.4

Total Fat 40.9g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 3.5g
Cholesterol 390.1mg	0%
Sodium 5654.3mg	0%
Total Carbohydrate 144.3g	0%
Dietary Fiber 37.2g	0%
Total Sugars 38.4g
Protein 163.4g	0%

Vitamin D 0IU	0%
Calcium 434.7mg	0%
Iron 14.7mg	0%
Potassium 4790.1mg	0%

*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.

Source of Calories

Fat: 23.0%

Protein: 40.9%

Carbs: 36.1%