Low Sodium Dairy Free Enchilada Soup

Total time55 min

Prep time15 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, diced
1 medium green bell pepper, diced
4 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
1 can (10 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh lime juice
¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)
tortilla chips, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the spices don't scorch.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!