High Protein Chickpea Enchilada Soup with Greek Yogurt
This High Protein Chickpea Enchilada Soup with Greek Yogurt is a delicious vegetarian soup recipe.
Ingredients
- 1 yellow onion
- 3 garlic cloves
- 1 green bell pepper sub your another color bell pepper
- 1 poblano pepper sub another bell pepper if desired
- 1 15 ounce jar or packet enchilada sauce
- 2 cans chickpeas
- 1 cup frozen corn I like fire roasted
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½-1 teaspoon salt
- black pepper to taste
- 1 bunch cilantro - finely chopped
- 3 cups vegetable broth
- 1 cup greek yogurt sub vegan yogurt
Instructions
- Heat oil in a soup pot over medium heat. Add onion and cook for 5 minutes.
- Add pepper and garlic to the pot and cook for 5 additional minutes.
- Add all ingredients to the pot except for the yogurt. Bring to a simmer and cook for 10-20 more minutes. The longer the better for flavor but 10 minutes is just fine.
- Turn off heat. Transfer about 2 cups of soup (try to get mostly liquid) to a bowl. Add in greek yogurt and whisk until smooth. Add greek yogurt mixture back to the pot and mix.
- Divide out soup and serve. I love to eat this soup with crush tortilla chips.
Notes
This makes 3-4 servings of soup depending on how hungry you are.
This soup will thicken up once cooled but once reheated it will thin out again.
Nutrition
Calories: 412kcalCarbohydrates: 68gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 3mgSodium: 2212mgPotassium: 934mgFiber: 17gSugar: 8gVitamin A: 1231IUVitamin C: 72mgCalcium: 214mgIron: 5mg
Tried this recipe?Let us know how it was!