Wednesday, February 14, 2018
A steaming bowl of savory soup is the perfect comfort food when the wind is howling, rain is falling or the temperature is dropping. It’s a time to cozy up and enjoy the warmth of being inside while indulging in some of your favorite flavors.
Chicken Enchilada Soup
2 teaspoons olive oil
1 pound chicken breast cut into 1/2-inch cubes
1 small onion, finely chopped
2 cloves garlic, minced
1 can (10 ounces) enchilada sauce
2 cups reduced-sodium chicken stock
1 can (10 ounces) diced tomatoes with green chilis
2 cans (15 ounces each) READ Southwestern Bean Salad
salt, to taste
pepper, to taste
crispy tortilla strips (optional)
shredded cheddar cheese (optional)
diced avocado (optional)
In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5-6 minutes, or until chicken is browned and onions are soft, stirring occasionally. Add garlic; cook 1 minute, until fragrant.
Stir in enchilada sauce, chicken stock, tomatoes and bean salad. Bring to boil. Reduce heat and simmer 10 minutes. Season with salt and pepper, to taste. Serve with tortilla strips, cheese and avocado, if desired.