Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 2 cups low-sodium chicken broth
  • 15 oz red enchilada sauce
  • 14.5 oz fire-roasted diced tomatoes
  • 1 cup non-fat plain Greek yogurt
  • 1 tsp lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup diced avocado

Instructions:

  1. Heat the avocado oil over medium-high heat. Add the cubed chicken and sear until the edges are golden-brown. Remove chicken from the pot and set aside.
  2. In the same pot, add the onion and jalapeno. Sauté for 4-5 minutes until the onion is translucent.
  3. Stir in the garlic, cumin, smoked paprika, and oregano. Toast for 60 seconds until fragrant.
  4. Pour in the chicken broth, red enchilada sauce, and fire-roasted tomatoes. Stir well to scrape up any browned bits from the bottom of the pot.
  5. Return the seared chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the chicken is tender.
  6. Turn off the heat. Stir in the room-temperature Greek yogurt and lime juice. Whisk gently until the soup reaches a velvety, creamy consistency.
  7. Garnish with chopped cilantro and diced avocado before serving.