Friday, December 18, 2015

Chicken Enchilada Soup

A few weeks ago, I came across the recipe for this soup on Facebook. One of my friend's family members had posted the recipe to her page, and it intrigued me. I looked over the ingredients and at first did not think that the soup was something that I would want to try. I had remembered my friend saying that she had tried the recipe and that her family loved it, so I went back and looked at the recipe again because I usually like the meals that she suggests. After reading the second time, I realized that the vegetable ingredients are pureed, and that the chicken and beans are then added in to the pureed mixture. I tried to imagine how it might taste and decided I wanted to give it a go, especially because it sounded like a healthy recipe. I'm so glad I tried it! I made the recipe last Saturday. I was shocked by how easy it was to make. The soup was thoroughly enjoyed by me, Greg, Wendy, and my parents. Even my father liked the soup, which was surprising, because it has onion and red pepper (he usually refuses anything with those two ingredients). The recipe makes a TON of soup, so we ate leftovers all week and nobody complained. Wendy really likes the soup too, which is great, because it is full of vegetables and protein. I served the soup with corn pudding (tomalito), avocado, Greek yogurt, Goya-brand pico de gallo, queso fresco cheese, and crispy tortillas. I know I will definitely be making this soup again very soon. I am super appreciative to my friend's sister for posting this amazing recipe on Facebook! I hope you enjoy this meal as much as we did.

Recipe for Chicken Enchilada Soup

8 ounces of chicken or vegetable broth
1 1/2 pounds of boneless skinless chicken breasts
4 medium Russet potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
1 medium yellow onion, quartered
3 cloves of garlic, chopped in half
1 small red bell pepper, with seeds and removed, chopped
4 cups of butternut squash, cubed (time saving tip - buy it from the store already chopped for you)
1 can of diced green chiles
3 cans of great northern beans
8 ounces of tomato sauce
1 cup of full-fat Greek yogurt or sour cream
1/4 cup of your favorite taco seasoning
Sliced avocado
Queso fresco cheese
Salsa/Pico de Gallo
Drizzle of olive oil
Full-fat Greek yogurt/Sour Cream
Baked tortillas (brush each side of a small flour tortilla with olive oil, sprinkle on salt on each side, bake at 375 in oven for about 4 minutes per side or until done to desired crispiness)
Corn pudding - can be served on the side or served as a topping

Put the broth, chicken breasts, russet potato, sweet potato, yellow onion, garlic, red bell pepper, butternut squash, diced green chiles in a large pot and bring to a boil over high heat. Once it comes to a full boil, reduce heat to medium and simmer, covered, for about 20 minutes, or until the chicken is cooked through. Use a slotted spoon to remove the chicken from the broth and set on a plate to cool. Turn the heat to the stove top off. Ladle soup about 2/3 full into a blender and puree each batch until smooth. Pour the pureed mixture into a large bowl. Once all of the soup from the pot is pureed, pour back into the pot. Stir in the Greek yogurt (or sour cream), tomato sauce, beans, and taco seasoning. Then use a fork to shred the chicken into smallish pieces. Add the chicken into the pot and stir. Put pot over stove top again and set on medium-low heat to warm through. Ladle soup into bowls and serve with desired toppings.

Recipe makes approximately 14 servings.

Recipe Adapted from: Mel's Kitchen Cafe