Wednesday, January 23, 2013

Chicken Enchilada Soup

Is there anything better than a nice big bowl of soup on a cold day?


-32 Ounces Low Sodium Chicken Stalk
-Large can of enchilada sauce (green or red)
1 Tbs Extra Virgin Olive oil
-4 cooked chicken thighs OR 2 cooked chicken breasts (boneless/skinless)
-14.5 Oz. Can Black Beans (drained/rinsed)
-1 TBS Ground Cumin
-1 Tsp Garlic Powder
-1/2 Tsp dried oregano
-1 Celery Stalk (diced small)
-1 Green Onion (aka scallion)
-1 small yellow onion OR 1/2 large onion (diced small)
-1 large carrot (cut into bite sized pieces)
-lime juice, cilantro, avocado, jalapeno, reduced fat cheddar, and fat free sour cream (optional)


Heat olive oil in a large sock pot over medium/high heat.  Add diced onion, carrot and celery and cook until the onion is translucent (stirring often).  Shred the cooked chicken and add to the pot.  Add black beans, cumin, garlic powder, oregano, chicken stock, and enchilada sauce. Stir well to combine all ingredients.  Increase heat and bring to a boil.  Cover and reduce heat to medium/low.  Simmer for 20-30 minutes.

Serve topped with reduced fat cheese, fat free sour cream, avocado, jalapenos, and/or a squeeze or two of lime juice.

-Here's a link to the recipe for the chicken I used in this soup: Shredded Chicken
- If you don't have cooked chicken you can add in whole uncooked chicken thighs or breasts.  You will need to increase the cooking time to make sure that the chicken is cooked all the way through.  Once it is cooked you can shred it in the soup pot
-You can use any kind of beans you want in this.  Pinto beans would work nicely.

No comments:

Post a Comment