Creamy Fire-Roasted Chicken Enchilada Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Fire-Roasted Chicken Enchilada Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fire-Roasted Chicken Enchilada Soup

A vibrant and hearty soup that marries fire-roasted tomatoes with tender chicken, black beans, and corn, all elevated by a creamy swirl of low-fat Greek yogurt. Perfectly spiced with enchilada seasoning and fresh aromatics, this soup promises a comforting bowl full of robust flavors and a satisfying, balanced nutrition.

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NUTRITION

371kcal
Protein
37.3g
Fat
8.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 medium Red Bell Pepper

1/4 medium Yellow Onion

1 Garlic Clove

1/2 cup Fire-Roasted Diced Tomatoes

1/4 cup Black Beans

1/4 cup Corn

1 cup Low-Sodium Chicken Broth

1 tsp Enchilada Seasoning

2 tbsp Low-Fat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the chopped yellow onion, red bell pepper, and minced garlic; sauté until the vegetables are softened, about 3-4 minutes.

  • 2

    Add the fire-roasted diced tomatoes, black beans, corn, and chicken broth to the pot. Stir in the enchilada seasoning to combine the flavors.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pot. Bring the mixture to a gentle simmer and let cook for 8-10 minutes until the chicken is thoroughly cooked.

  • 4

    Reduce the heat slightly and stir in the low-fat Greek yogurt to achieve a creamy texture. Adjust the seasoning if needed.

  • 5

    Serve hot, garnished with fresh cilantro if desired, and enjoy a warm, comforting bowl of soup.

Creamy Fire-Roasted Chicken Enchilada Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Fire-Roasted Chicken Enchilada Soup

YOUR SOLIN GENERATED RECIPE

Creamy Fire-Roasted Chicken Enchilada Soup

A vibrant and hearty soup that marries fire-roasted tomatoes with tender chicken, black beans, and corn, all elevated by a creamy swirl of low-fat Greek yogurt. Perfectly spiced with enchilada seasoning and fresh aromatics, this soup promises a comforting bowl full of robust flavors and a satisfying, balanced nutrition.

NUTRITION

371kcal
Protein
37.3g
Fat
8.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 medium Red Bell Pepper

1/4 medium Yellow Onion

1 Garlic Clove

1/2 cup Fire-Roasted Diced Tomatoes

1/4 cup Black Beans

1/4 cup Corn

1 cup Low-Sodium Chicken Broth

1 tsp Enchilada Seasoning

2 tbsp Low-Fat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat. Add the chopped yellow onion, red bell pepper, and minced garlic; sauté until the vegetables are softened, about 3-4 minutes.

  • 2

    Add the fire-roasted diced tomatoes, black beans, corn, and chicken broth to the pot. Stir in the enchilada seasoning to combine the flavors.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pot. Bring the mixture to a gentle simmer and let cook for 8-10 minutes until the chicken is thoroughly cooked.

  • 4

    Reduce the heat slightly and stir in the low-fat Greek yogurt to achieve a creamy texture. Adjust the seasoning if needed.

  • 5

    Serve hot, garnished with fresh cilantro if desired, and enjoy a warm, comforting bowl of soup.