Wednesday, May 22, 2013

Enchilada Soup

As I mentioned, it was rainy last weekend.  What's better in the rain than comfort food!

While it's still a little chilly out, I thought it was a great day to make soup.  You can make this particular recipe on the stove or crockpot; I've done both.  However, I prefer cooking it on the stove top so the smell can linger while it simmers on low throughout the day.

Here's the very simple recipe:

2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese

**1) Cook chicken breasts at 400 degrees for 30 minutes.
** 2) Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. 
**3) Add the chicken broth, tomato sauce, diced tomatoes, beans and corn and bring to a boil for 20 minutes.
**4) When chicken is done cooking, chop and add to the pot and continue simmering on low for 45-60 minutes (you can even simmer for longer depending on how thick you want it).
**5) Serve  with cheese, avocado and scallions. 

** I also chopped up two tortillas, tossed in about 1 1/2 tablespoons of olive oil and baked at 425 degrees for 10 minutes.

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