Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups low-sodium chicken broth
  • 15 oz red enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 cup plain non-fat Greek yogurt
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil over medium heat. Add the onion and bell pepper, stirring frequently until the onions become translucent and the peppers soften. Stir in the minced garlic and green chiles; cook for 60 seconds until the aroma is pungent and fragrant.
  2. Add the cubed chicken breast to the pot. Cook until the edges turn a light golden brown. Stir in the cumin and smoked paprika, coating the meat evenly.
  3. Pour in the enchilada sauce, chicken broth, diced tomatoes, black beans, and corn. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15–20 minutes until the chicken is tender and the broth has slightly reduced.
  4. Remove the pot from heat. Stir in the Greek yogurt until the soup is creamy and smooth. Stir in the shredded cheese until melted and garnish with fresh cilantro before serving.