Chicken Enchilada Soup
Source of Recipe
shannymarie @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fat ~ Shannymarie's quote: Here’s a yummy recipe I recreated that a local restaurant makes. This tastes just like eating chicken enchiladas and easy to make too!!
List of Ingredients
1 Spanish onion, peeled
4 cloves garlic, peeled
1 (4 ounce)can diced green chilies
6 cups chicken broth (3 cans)
2 tablespoons olive oil
1 teaspoon red chili powder
2 teaspoon ground cumin
3 tablespoons. tomato paste (freeze the rest for later use in zip loc bag)
1 pound thinly sliced chicken breast (or 7-8 chicken tenders)
1 cup grated cheddar cheese
1 lime
salt and pepper to taste
Recipe
1. Puree first 3 ingredients together in food processor. Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute. Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors)
2.Add in thinly sliced chicken breast and simmer about 15 more minutes. Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
3.Before serving stir in a cup of cheddar cheese until melted.
4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
FOR LEVEL 2:
After step 1 add 4 broken up corn tortillas (toasted in oven). Simmer for additional 10 minutes then puree with hand held blender. Continue on to step 2.
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* Deb's notes: I use the whole (4oz) can of tomato paste. I use sweet onion. I use 3 tsp of minced, jarred garlic. I also use 2 tsp chili powder. I haven't tried it with the lime juice - I just omit it. Finally - I throw everything together after step 1 and let it simmer for an hour or two. (I used white onions in this once and they tasted terrible). I use rotisserie chicken meat from Costco.
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