Description
This creamy chickpea chicken enchilada soup is a pantry-friendly, protein-packed meal that can easily be made vegetarian or dairy-free. With enchilada sauce, chickpeas, and Greek yogurt for creaminess, it’s the perfect cozy weeknight soup that comes together in 30 minutes.
Ingredients
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1 Onion (or substitute 1 teaspoon onion powder)
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3 cloves Garlic (or 1 teaspoon garlic powder)
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1 Green bell pepper (or any color)
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1 Poblano pepper (or substitute with another bell pepper)
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15 oz Enchilada sauce (1 can - I love using a clean ingredient brand like Siete)
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2 cans Chickpeas (drained and rinsed)
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1 cup Frozen corn (fire-roasted if possible)
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1 teaspoon Cumin
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1 teaspoon Chili powder
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1/2 teaspoon Salt (to taste)
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Black pepper (to taste)
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3 cups Vegetable broth (or chicken broth)
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1 cup Greek yogurt (or vegan yogurt for dairy-free option)
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Optional toppings: chopped cilantro, shredded cheese, crushed tortilla chips, diced avocado
Instructions
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Heat a drizzle of oil in a soup pot over medium heat. Add the onion (or onion powder) and cook for about 5 minutes until softened.
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Add the bell peppers and poblano pepper along with the garlic (or garlic powder). Cook for another 5 minutes, stirring occasionally.
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Stir in the enchilada sauce, chickpeas, frozen corn, cumin, chili powder, salt, and pepper. Pour in the broth and bring to a simmer.
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Simmer for 10–20 minutes to let the flavors meld (10 minutes if you’re in a rush).
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Turn off the heat. Scoop about 2 cups of soup (mostly liquid) into a bowl. Whisk in the Greek yogurt until smooth, then pour it back into the pot. Stir to combine.
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Serve with your favorite toppings — I love crushed tortilla chips and cilantro for a little crunch and color.
- Prep Time: 10
- Cook Time: 25
- Category: soup
- Method: stovetop
- Cuisine: Mexican