Chicken Enchilada Soup

http://greenlitebites.com/2011/04/11/chicken-enchilada-soup/
20110410_chickenSoup

A few weeks ago the husband and I went to Chili’s for lunch and I ordered the Chicken Enchilada soup. It was DIVINE! Just complete cheesy goodness with chunks of chicken and veggies and a delicious mild flavor. I never had a soup like it before.

I immediately thought of ways I could duplicate it. Then I realized I probably never could nor would I want to. Knowing how to make something that good at home would be dangerous.

If you know what I mean. ;)

Instead I decided to take inspiration from the soup and make a lighter home version. This way I can save the “real” stuff for when we go out and I’m not tempted to go overboard at home.

I had the perfect opportunity to experiment after making some beer can chicken then other day. I made stock from the bones and had enough chicken leftover to use in a few other dishes. SO I gave the soup a shot.

Honestly, it came out delicious! I wish I had more veggies to bulk it up but at that time all I had on hand was onion and peppers. Here’s what I did. Chicken Enchilada Soup

  • 1 tsp olive oil (5g)
  • small onion chopped (about 70g)
  • small red bell pepper chopped (about 80g)
  • 3 oz of cooked chicken breast
  • 2 cups chicken broth or stock (you could use a can and just add an oz or two of water)
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tbsp whole wheat flour
  • 1 and 1/2 oz of cheddar cheese cubed (I used 2 Mini Babybel® Cheddar Rounds)
  • Dried Cilantro for garnish

Heat a medium sized pot over medium-high heat and add the oil.

Add the onion and cook until just browning. Add the peppers and chicken, stirring and combining everything.

While the onion and peppers are cooking, whisk together the broth, cumin, chili powder, garlic powder and flour.

Add the broth/spice mixture to the pot.

Add the cubed cheese to the pot and bring to a boil stiring fairly consistently allowing the cheese to melt and incorporate into the broth.

Once all the cheese is melted, serve! I sprinkled a little dried cilantro on top. Fresh would be better.

Approx Nutritional Information per serving
Servings Amt per Serving
2 1/2 the recipe – about 1 and 1/2 cups
Calories Fat Fiber WWPs
225 14g 1g old: 6 new: 6
Sugar Sat Fat Carbs Protein
3g 6g 6g 19g

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Posted in: 6 WWP, 6 WWPP, Dinner Ideas, Lunch Ideas, Snack Ideas, Soup/Stew Ideas, The Laughing Cow Ideas
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4 Comments and 0 Replies

  1. Laura

    Thanks for the recipe! I doubled the recipe and added a can of diced tomatoes with jalapenos. It turned out amazing! Thanks again.

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