Veggies & enchilada soup is so, so good

veggie enchilada soup-hEnchilada soup is definitely a favorite of mine & The Hubby’s but I have been working on how to incorporate more veggies into it without losing all the richness of a more traditional version.   There is just something so good about the chicken, enchilada infused broth, beans and of course the cheese…I would never forget the cheese and with the added veggies it is lighter than some other recipes.

To start with I wanted to make sure I used veggies that The Hubby and I would both love so zucchini, squash and bell peppers were defiantly a must along with the more traditional veggies of onions and garlic.  I let the veggies get soft and browned a little in the dutch oven, which in the end only helps to add more flavor to the soup over all.  Then when you add in the enchilada sauce, chicken, beans and cheese it becomes something so amazing. 

8 servings

Veggie Enchilada Soup

A light and healthy veggie filled enchilada soup that is perfect for dinner tonight

10 minPrep Time

30 minCook Time

45 minTotal Time

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2 cups rotisserie chicken, skinless & torn into bite size pieces
1 tsp extra virgin olive oil
1 small onion, chopped
1 bell pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
3 garlic cloves, minced
1 tbsp chili powder
1 tbsp cumin
1 tsp dried cilantro
1 tsp salt
1 tsp pepper
15 oz can diced tomatoes
15 oz can black beans, drained & rinsed
2 cups enchilada sauce (mild or hot depending on personal preference)
2 cups fat free chicken stock
Optional Toppings:
Shredded cheese
Sour cream
Fresh cilantro
Chopped avocado


In a large dutch oven heat olive oil over medium heat
Add in onion, bell pepper, zucchini & squash cooking for 4 minutes, stirring occasionally
Add in garlic and continue cooking for 2 minutes, stirring often
Sprinkle veggies with chili powder, cumin, cilantro, salt & pepper
Cook for an additional 2 minutes, stirring often
Add in diced tomatoes, drained black beans, chicken stock and chicken
Bring to a boil and then reduce to a simmer cooking for 20 minutes
Serve with any additional toppings you desire


Each serving (1/2 - 3/4 cup) is 5 WW+ points: Nutritional Info Calories 227 Calories from Fat 33 Total Fat 3.7g Trans Fat 0.0g Cholesterol 73mg Sodium 842mg Potassium 620mg Total Carbohydrates 16.7g Dietary Fiber 4.9g Sugars 4.4g Protein 32.8g Vitamin A 22% - Vitamin C 55% - Calcium 7% - Iron 19% Nutrition Grade A



52 cal


1 g


14 g


4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

As I mentioned The Hubby loves enchilada soup, but he prefers a more creamy and heavier soup so I wasn’t too sure what he was going to think of this lighter version, but he LOVED it!  Even though it is a lighter version than his favorite creamy version it was still very filling and rich in flavor, making a great light dinner.

The beauty of this soup is you can add in almost any veggie you would prefer…carrots, corn, broccoli, cauliflower or roasted peppers for a spicier version…you really can make it perfect for your family.

Cooler weather is soup weather and this soup is a must make!

Make everyday sparkle – MJ

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