Soups are an amazing way to get a ton of veggies in, without having to add any dairy, grains, or even meat (if you are avoiding that too) to your meal. And they can be delicious and filling as well. All of my soups basically start off with the same key ingredients and then I just play around from there to find different combinations (think pot roast potato and veggie soup, Indian spiced soup, and this chicken enchilada soup). So please! Feel free to adjust the ingredients and add others as you like! The ingredients I have placed a ‘*’ next to are the ones that I would recommend as your base if you do choose to play around!
Chicken Enchilada Soup
Makes 5 good size bowls of soup (feeds 2 more than comfortably, and 4 if you add a side dish), and takes about 1 hour-1 hour and 15 minutes to fully prepare (most of this is letting the finished soup simmer)
- 1-2 chicken breasts
- *1-2 T coconut oil
- *3 cloves of garlic
- *1 onion (any kind white, yellow or red will do)
- *various spices: in this case- cumin, coriander, sea salt/pepper, oregano, chile powder
- *3 cups chopped tomatoes (I like to mix it up with some roma, and some heirloom, but there are no wrong answers here!)*
- 1 bell pepper (any color)
- 1 jalapeno, de-seeded
- 2 T chipotle paste with adobo (might take you a moment to find in your grocery store, but it’s there)
- *2.5 cups low sodium chicken or veggie broth
- *6 oz can tomato paste
- *2-3 large handfuls of greens (chopped spinach, kale, etc.)
Get two pots on the burner (one large enough to hold the 5+ bowls of soup — this one needs to have a lid — and a smaller one that will hold the chicken breasts to boil). Start boiling water on high heat in the smaller pot and add the whole chicken breast/s once boiling (you will want this to boil about 15-17 minutes which should be how long it takes you to chop everything else up).
Place the 1-2 T of oil (coconut) into the big pot, and turn the heat to medium high. Peel and chop the garlic up into small chunks (does not have to be minced super tiny), and do the same with the onion. Dump the garlic and onion into the now melted coconut oil and stir around. Add spices as you like, at least a teaspoon of each! Keep stirring mixture. Let the garlic/onions/spices cook (while stirring occasionally) while you chop up all the tomatoes into bite size chunks of various sizes and dump those in too. Let this all cook while you chop up the bell pepper and jalapeno into bite size chunks and add those in.
Add the chipotle paste with adobo, stir. Add the chicken or veggie broth, stir. Add the tomato paste, stir. At this point, I would add a bit more spice as well, again a teaspoon or so of each.
The chicken should be about boiled by now (after 15 minutes for one, 17 for two), so take this out and chop into bite size pieces (use a fork and knife as chicken will be hot!), and add the chicken to the soup. Add the 2-3 handfuls of chopped greens (I promise you won’t taste them and it is a great way to get these suckers in your diet). Stir everything altogether once more.
Turn the heat to high and once the soup is starting to boil, put the lid on and turn it down to low (1-2 if numbered). Set your timer for about 45 minutes to allow chicken to cook a bit more if needed and the rest of the flavors to all meld together and intensify!
And remember, we all have different constraints. Do the best you can with what you have and what you know. If you do that, you will continue to grow!