Go Back
–+ servings
Bowls of chicken enchilada soup next to a bowl of crispy tortilla strips

Healthy Gluten-Free Chicken Enchilada Soup

Our healthy enchilada soup recipe is gluten-free, high in protein & full of fiber! With 23 grams protein + 5 grams fiber per cup, it's a nourishing, delicious soup you'll LOVE warming up with!
Print Pin
Servings: 10 cups Soup
Calories: 253kcal

Ingredients

For Chicken Enchilada Soup:

  • 1 Tablespoon Olive Oil
  • 1 Medium Onion, diced
  • 1 Tablespoon Chipotle Chiles in Adobo Sauce* finely diced
  • 2 cloves Garlic finely minced
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Kosher Salt
  • 16 oz. Cooked Chicken Breast cubed or shredded
  • 1 1/2 cups Frozen Corn
  • 1 (14-ounce) can Black Beans, drained and rinsed
  • 1 (14-ounce) can Diced Fire-Roasted Tomatoes
  • 1 (8-ounce) can Tomato Sauce
  • 4 cups Chicken Broth (We Like Bone Broth with 8-10 grams or protein per cup!)
  • 1 1/2 cups Shredded Sharp Cheddar Cheese
  • 1/3-1/2 cup Chopped Cilantro

Optional Toppings, For Serving

  • Grated Cheddar Cheese
  • More Fresh Cilantro
  • Sour Cream or Plain Greek Yogurt
  • Tortilla Strips or Tortilla Chips
  • Sliced Jalapeños or Diced Avocado

Instructions

  • Sauté The Onions. Heat olive oil over medium heat in a Dutch oven or large pot. Add diced onions and cook 5-7 minutes, or until translucent and tender.
  • Build Flavor. Add the diced chipotle chiles in adobo sauce, minced garlic, chili powder, cumin, smoked paprika, and salt. Cook 1-2 minutes until fragrant.
  • Combine. Next, add diced chicken corn, black beans, diced tomatoes, tomato sauce, and chicken broth. Stir until evenly mixed.
  • Simmer. Bring the soup up to a boil over medium-high heat, then reduce heat to a simmer (medium or medium-low heat). Let the soup simmer 15-20 minutes, or until the veggies are tender and the soup looks a little thicker.
  • Finish Soup. Turn off the heat and add grated cheddar cheese and chopped cilantro. Stir until the cheese is melted. Taste and add additional salt or seasonings, to taste, as needed.
  • Serve & Store. Enjoy warm with more cheese and your favorite toppings (tortilla chips, cilantro, jalapeño slices, diced avocado, sour cream, Greek yogurt, etc.), or store leftovers in an airtight container in the fridge 3-4 days. Soup can also be frozen up to 2 months. Thaw frozen soup in the fridge, then reheat on the stove for best results.

Notes

  • Kick Up The Protein! We recommend chicken bone broth over regular chicken broth, since it's much higher in protein. Look for brands with 8-10 grams of protein per cup! 
  • Chipotle Chilis in Adobo are not always gluten-free (some are thickened with flour or wheat starch), so make sure to choose a safe brand. We like La Costeña brand.  
  • Dairy-Free Option. Just leave out the cheese! The rest of the ingredients are naturally dairy-free. (For thicker soup, you may want to add 2 Tablespoons of tomato paste along with the tomato sauce.) 

Video

Nutrition

Serving: 1cup Soup | Calories: 253kcal | Carbohydrates: 20.4g | Protein: 23g | Fat: 8.9g | Saturated Fat: 3.8g | Cholesterol: 50.8mg | Sodium: 684.5mg | Potassium: 373.4mg | Fiber: 4.9g | Sugar: 4.8g | Vitamin C: 6.6mg | Calcium: 160.2mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/chicken-enchilada-soup/