Category Archives: Soup

Chicken Enchilada Soup

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It has been well established that I love Mexican food. Even though I love my fajita bowls it is nice to have something a little different. This dish makes an appearance in our meal plan every month. It is hearty and delicious and best of all, is cooked in the crockpot so really easy to pull together. Since I work from a home office I can usually pull this together during one of my breaks in the morning and can enjoy for my dinner break at night. I have used the mild and hot Rotel and both were good, but the hot was just a little too hot for me.

enchilada chicken soup

Chicken Enchilada Soup, from Dainty Chef

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes with green chiles for mild, habeneros for hot
1 package (10 ounce) frozen corn
½ cup onion, chopped
1 red bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 boneless skinless chicken breasts
1 cup shredded Monterrey Jack cheese

Directions:

Heat saucepan over medium-low heat, melt butter. Stir in the flour, keep stirring until smooth and bubbly. Remove pan from heat and gradually stir in chicken broth and 1/2 cup of milk, continue to stir to keep mixture smooth. Return to heat. Bring the sauce to a gentle boil and cook, stirring constantly to thicken.

In a large bowl whisk together the chicken broth mixture and enchilada sauce. Gradually mix in remaining milk until combine and set aside.

Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot combine the beans, rotel tomatoes, corn, onion, and bell pepper. Put the chicken breasts on top of the vegetable mixture and pour enchilada sauce over top. Cook on low for 6-8 hours or high for 3-4 hours. When ready to service, remove chicken and shred. Mix shredded chicken back into the soup, and enjoy! Top each portion with cheese. We also top with crushed tortilla chips, you could also use avocados or sour cream!

Yields: 6 servings

Nutrition per serving (excluding toppings other than cheese): 301.5 calories, 14.8g fat, 8.2g saturated fat, 61mg cholesterol, 450mg sodium, 24.6g carbohydrates, 2.7g fiber, 7g sugar, 19.5g protein

 

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Loaded Potato Soup

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This soup is really filling!  We had this as an appetizer but it could definitely be a whole meal.  I have to say, I saw a little surprised, but this soup was pretty tasty.  Even Bernie approved!

Loaded Potato Soup, from Cooking Light – October 2010

Ingredients

4 (6 oz) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 turkey bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute’ 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Yields 4 servings (serving size about 1 1/4 cup)

Nutrition per serving: 325 calories, 11.1g fat, 5.2g saturated fat, 13.2g protein, 43.8g carbohydrates, 3g fiber, 27mg cholesterol, 670 mg sodium.