Monday, January 31, 2011

Chicken Enchilada Soup

I was out of chicken stock so I made a large batch of it the other day. Well since I had chicken, chicken stock and chilly weather soup sounded good. I looked through all my standard soups and nothing sounded good until I found this recipe in my file.  It's a low fat, low calorie, good for you soup, that doesn't taste like it. The best of both worlds. It is a bit spicy so if you aren't a fan of spice you can easily substitute the Rotel tomatoes and chilis for just diced tomatoes.

Chicken Enchilada Soup
Makes 6 servings of 2 cups each

1 can great northern beans drained and rinsed well
1 4 ounce can diced chilies
1 can Rotel diced tomatoes and chilies or just diced tomatoes
1 8oz can no salt added
1/2 medium onion- diced
1 clove garlic- minced
1 teaspoon vegetable oil
1 teaspoon cumin
1 teaspoon oregano
2 cups shredded chicken breast
8 cups chicken stock (homemade is best)

In a large pot over medium heat add oil, onion, garlic and cumin and stir until onion starts to soften. Add in beans, and chicken stock bring to a boil then add in chilies, diced tomatoes, oregano and tomato sauce. Let simmer for 15 minutes then add in shredded chicken and let cook for another 5 minutes.

Serve with extra thin corn tortillas that have sliced into thin strips and toasted in at 350 degree oven until crispy about 20 minutes.

It is also really good with sour cream, or shredded cheese.

2 Cups
Calories 161.5
Fat 2 grams
Cholesterol 35mg
Sodium 600mg
Carbs 20 g
Fiber 5.64 g
Sugar 4.38
Protein 20 g

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