High Protein Chickpea Enchilada Soup with Greek Yogurt Recipe

Introduction

This High Protein Chickpea Enchilada Soup is a flavorful, comforting dish packed with nutrients and a spicy kick. It combines hearty chickpeas, vibrant peppers, and rich enchilada sauce, finished with creamy Greek yogurt for a tasty twist. Perfect for a satisfying lunch or dinner.

Ingredients

• 1 yellow onion
• 3 garlic cloves
• 1 green bell pepper (substitute with another color bell pepper if desired)
• 1 poblano pepper (substitute with another bell pepper if preferred)
• 1 15-ounce jar or packet enchilada sauce
• 2 cans chickpeas
• 1 cup frozen corn (fire roasted recommended)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ to 1 teaspoon salt
• Black pepper to taste
• 1 bunch cilantro, finely chopped
• 3 cups vegetable broth
• 1 cup Greek yogurt (substitute with vegan yogurt if desired)

Instructions

1. Step 1: Heat a splash of oil in a soup pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Step 2: Add the diced bell pepper(s) and minced garlic to the pot. Cook for another 5 minutes until the peppers soften.
3. Step 3: Stir in the enchilada sauce, chickpeas (drained and rinsed), frozen corn, cumin, chili powder, salt, black pepper, cilantro, and vegetable broth.
4. Step 4: Bring the soup to a simmer and cook for 10 to 20 minutes. The longer it simmers, the better the flavors develop, but 10 minutes is sufficient.
5. Step 5: Turn off the heat. Carefully transfer about 2 cups of the soup (mostly liquid) to a bowl and whisk in the Greek yogurt until smooth.
6. Step 6: Pour the yogurt mixture back into the pot and stir well to combine.
7. Step 7: Serve the soup warm, optionally topped with crushed tortilla chips for added crunch and texture.

Tips & Variations

• Use roasted bell peppers or poblano for a deeper, smoky flavor.
• Substitute Greek yogurt with vegan yogurt to make the soup dairy-free.
• Add a squeeze of fresh lime juice before serving for a bright, zesty finish.
• For extra protein, stir in cooked shredded chicken or turkey.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken when cooled but will loosen up again when reheated gently on the stove. Avoid boiling when reheating to prevent yogurt from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn can be used as a substitute. Drain it well before adding to the soup to avoid extra liquid.

Is this soup spicy?

The soup has a mild to moderate spice level, mainly from the chili powder and poblano pepper. Adjust the chili powder to your preference or add a pinch of cayenne for more heat.

High Protein Chickpea Enchilada Soup with Greek Yogurt Recipe

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★★★★★

4.7 from 121 reviews

A comforting and nutritious High Protein Chickpea Enchilada Soup that combines hearty chickpeas, vibrant peppers, and enchilada sauce, finished with creamy Greek yogurt for a delightful twist. Packed with plant-based protein and rich flavors, this soup is perfect for a wholesome meal any day of the week.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3–4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, diced (or substitute with another color bell pepper)
• 1 poblano pepper, diced (or substitute with another bell pepper if desired)

Soup Base

• 1 15-ounce jar or packet enchilada sauce
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cup frozen corn (preferably 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

Finishing

• 1 cup Greek yogurt (or substitute with vegan yogurt)
• 2 tablespoons cooking oil (for sautéing)

Instructions

1. Prepare the base: Heat oil in a large soup pot over medium heat. Add the diced yellow onion and cook for about 5 minutes until softened and translucent.
2. Add peppers and garlic: Stir in the diced green bell pepper and poblano pepper along with minced garlic. Cook for an additional 5 minutes to soften and develop flavors.
3. Combine main ingredients: Add the enchilada sauce, drained chickpeas, frozen corn, cumin, chili powder, salt, black pepper, chopped cilantro, and vegetable broth to the pot. Stir well to combine.
4. Simmer the soup: Bring the mixture to a gentle simmer. Let it cook uncovered for 10 to 20 minutes, allowing the flavors to meld. The longer you simmer, the more intense the flavor, but 10 minutes is sufficient for a quick meal.
5. Incorporate Greek yogurt: Remove the pot from the heat. Transfer about 2 cups of soup liquid (mostly broth) into a separate bowl. Whisk in the Greek yogurt until smooth to prevent curdling.
6. Finish the soup: Pour the yogurt mixture back into the soup pot and stir to combine thoroughly. The soup will become creamy and protein-rich with the yogurt incorporated.
7. Serve: Ladle the soup into bowls. Serve with crushed tortilla chips for added texture and crunch if desired.

Notes

• This recipe yields approximately 3-4 servings depending on appetite.
• The soup thickens as it cools but will thin out again when reheated.
• You can substitute Greek yogurt with vegan yogurt to make the dish vegan-friendly.
• Feel free to adjust the salt and chili powder according to your taste preference.
• For a lower sodium option, use low-sodium broth and enchilada sauce.

Keywords: chickpea soup, enchilada soup, high protein soup, vegetarian soup, healthy soup, Greek yogurt soup, Mexican inspired soup, easy weeknight soup