Chicken Enchilada Soup
Comforting-High Protein-High Fiber
Chicken Enchilada just got better! This recipe is a fulfilling, high protein, and high fiber soup that is easily enjoyed in the cold winter months.
With corn, beans, chicken, and elbow noodles, this dish is bright and full of nutrients. The addition of nonfat greek yogurt and nonfat mozzarella cheese give it the body that other diabetes-friendly soups just don't have. Additionally, it is quick to make and easy on the wallet as most of the ingredients are canned and shelf stable.
Below you will find the recipe and it's nutritional facts. Please feel free to share your experience making this recipe with us!
Happy Food, Happy Health
-Hailey Dornbusch
Published on 11/10/2025
Chicken Enchilada Soup
Ingredients
- 1 tsp, Chili powder
- 3 tablespoon, Garlic
- 0.08 tsp, Cinnamon
- 1 tsp, Onion powder
- 15 oz, Corn, canned
- 1 cup, Organic Beef Broth
- 10 oz(s), Diced tomatoes with green chiles
- 1 teaspoon, Garlic powder
- 1 cup, Red bell pepper
- 2 tablespoon, Tomato paste
- 1 tsp (5g), Dijon
- 0.75 cup, Nonfat Greek Yogurt
- 0.75 tsp, Maple syrup
- 1 container (8 cup cooked ea.), Elbow Noodles Cooked
- 1 tbsp, Apple Cider Vinegar
- 2 cup, Cilantro
- 1 tsp, Oregano
- 0.50 tsp, Cumin, ground
- 1 tsp, ground, Ground black pepper
- 1 medium, Onion
- 1 15-ounce can, Black beans, canned
- 8 ounce, Mozzarella nonfat
- 1 container (12.00 oz), Canned Chicken, rinsed & dried
- 28 fl. oz, Tomato sauce
Directions
- In a medium size stock pot, add your diced onions and pepper over medium heat.
- Once the vegetables have become translucent, add in the garlic and spices. Cook until fragrant.
- Make a small well in the middle of your pan. Add the dijon, apple cider vinegar, and tomato paste one at a time letting each of the ingredients to cook for about 30 seconds each.
- Next, add in the chicken, corn, and beans.
- Now, add in the tomato sauce, maple syrup, and broth and bring the soup to a boil.
- Once the pot has reached a boil, drop the heat to a simmer and let it cook low and slow for at least thrity minutes. Cooking it longer will result in a more complex flavor profile.
- After the sauce has cooked for at least thrity minutes, add in the elbow noodles. Cook them for about 10-12 minutes or until softened.
- In a small bowl add your greek yogurt. Ladle in a small amount of the hot soup and thoroughly mix it into the yogurt. Do this with at least one cup of the soup.
- Now, slowly add the soup and yogurt mixture to the soup pot being sure to stir it in as you pour.
- Take the soup off of the heat and serve with a garnish of the mozzarella and some fresh cilantro.
| Nutrition Facts | |
|---|---|
| Servings 10.0 | |
| Amount Per Serving | |
| calories 428 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 17 mg | 6 % |
| Sodium 952 mg | 40 % |
| Potassium 1245 mg | 36 % |
| Total Carbohydrate 67 g | 22 % |
| Dietary Fiber 11 g | 43 % |
| Sugars 13 g | |
| Protein 32 g | 63 % |
| Vitamin A | 14 % |
| Vitamin C | 81 % |
| Calcium | 16 % |
| Iron | 22 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |