Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 cups low-sodium chicken broth, labeled gluten free if needed
- 1 (10-ounce) can red enchilada sauce, labeled gluten free if needed
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 (4-ounce) can diced green chiles, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 3/4 cup plain nonfat Greek yogurt
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro, optional
- Fine salt to taste
- Optional toppings: avocado, extra Greek yogurt, cilantro, jalapeño, lime wedges, or baked corn tortilla strips
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and red bell pepper and cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, and black pepper. Cook for 30 seconds, stirring constantly.
- Pour in the chicken broth, enchilada sauce, fire-roasted tomatoes, green chiles, black beans, and corn. Stir well, then nestle the chicken breasts into the liquid.
- Bring the soup to a gentle boil, reduce to a steady simmer, partially cover, and cook for 18 to 22 minutes, or until the thickest part of the chicken reaches 165°F on a food thermometer.
- Transfer the chicken to a cutting board, rest for a few minutes, shred with two forks, and return it to the pot.
- Place the Greek yogurt in a medium bowl. Slowly whisk in about 1/2 cup hot broth from the pot, a few tablespoons at a time, until smooth and warm.
- Reduce the pot to its lowest heat. Stir in the tempered yogurt, then add the shredded cheese and stir until melted. Do not return the soup to a hard boil.
- Stir in the lime juice and cilantro. Taste and add salt if needed. Serve hot with optional toppings.
Notes
- USDA FSIS lists 165°F as the safe minimum internal temperature for poultry; use a food thermometer rather than judging doneness by color.
- For gluten-free preparation, verify the enchilada sauce, broth, spices, cheese, canned ingredients, and any tortilla toppings.
- Temper the Greek yogurt with hot broth before adding it to the soup and keep the heat low afterward to reduce separation.
- FoodSafety.gov lists soups and stews with meat or vegetables for 3 to 4 days in the refrigerator and 2 to 3 months in the freezer.
- For the smoothest frozen texture, freeze before adding the Greek yogurt and cheese, then add fresh dairy after reheating.
- Nutrition is an estimate and does not include optional toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free