Monday, June 2, 2014

Chicken Enchilada Soup

So it's been awhile! I know that it is summer now...which doesn't really make you think soup! But I love soup all year round! 1) It usually cooks in one pot! 2) It fills you up for less calories! 3) My kids love it!  This soup is also yummy with fresh cilantro and tomatoes that my kids grow out back which I can only get in summer too :) I think I've mentioned before that my girls love foods that they can put their own toppings on as well.  Try it this summer or wait for winter! Either way you'll love it!

Chicken Enchilada Soup
2 T. butter
1/2 med. sweet onion (chopped)
1 yellow bell pepper (chopped)
1 small zucchini (finely chopped)
2 T. garlic
1/4 cup flour
7 cups chicken broth
1 (8oz.) can tomato sauce
1/4 cup chile powder
1 tsp. cumin
2 T. chopped green chiles (I use frozen)
1 can corn
1 can black beans
1 can diced tomatoes
2 cups cooked chicken (I used a rotisserie chicken and shredded it)
6 corn tortillas (cut into 1/2 in. by 1 in. strips)
avocado, sour cream, cheddar cheese, fresh cilantro to top!

In large saucepan melt butter. Saute onion, bell pepper and zucchini until soft.  Add garlic and continue cooking for about 2 min. (stirring constantly).  Add flour and toss until all vegetables are coated.  Slowly add chicken broth making sure to break up any lumps of flour.

 In a small bowl mix tomato sauce with chile powder and cumin.  Add to soup and bring to a boil. Reduce heat and simmer for 10 min. or until slightly thickened.

Add green chile, corn, beans, tomatoes, cooked chicken and tortillas trips.  Add water to thin if needed.  Cook another 10 min. or until tortillas are slightly tender.

Top with avocado, sour cream, cheese and cilantro if desired!

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