Chicken Enchilada Soup
Easy High Protein Chicken Enchilada Soup made with shredded chicken, cottage cheese, black beans, and enchilada sauce. Creamy, protein packed, and ready in 20 minutes. Perfect for meal prep, family dinners, or cozy nights in.
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SERVINGS: 5
Ingredients
- 1.5 pounds cooked shredded chicken
- 15 oz black beans drained and rinsed
- 1 cup frozen corn
- 14 oz fire roasted diced tomatoes
- 10 oz red enchilada sauce
- 4 cups low sodium chicken broth
- 1 cup blended cottage cheese I use Good Culture
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Optional toppings:
- fresh lime juice, cilantro, tortilla strips, avocado, shredded cheese
Instructions
Enable step-by-step mode- In a large soup pot, combine shredded chicken, black beans, corn, fire roasted tomatoes, enchilada sauce, chicken broth, and spices. Stir to coat everything evenly.
- Bring the mixture to a gentle simmer over medium heat. Reduce heat slightly and let cook 10 to 12 minutes to allow the flavors to blend.
- While the soup simmers, blend the cottage cheese until smooth and creamy.
- Lower heat to low and slowly stir in the blended cottage cheese. Continue stirring for 2 to 3 minutes until fully incorporated and creamy.
- Taste and adjust seasoning. Add lime juice or a splash of broth as needed.
- Serve with your favorite toppings such as avocado, cilantro, tortilla strips, or shredded cheese.