Creamy Chicken Enchilada White Bean Soup
high-protein, high fiber and delicious Tex Mex soup!
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Recipes Coming Soon
Cornbread Sausage Stuffing and Harvest Salad (11/10)
Spicy Shrimp and Cheesy Polenta (11/17)
The Best Indian Butter Chicken (11/17)
Weekly Wellness ‘Overcoming Overwhelm’
Life is stressful! Unexpected things happen, and how you react can help you navigate difficult times. I had a little health scare last week, and although it appears all is well at first, I wasn’t sure. Suffice it to say, there were LOTS of tests. I found so much strength from my husband Steve and the following:
Taking things moment by moment.
Limit the amount of news you take in. That’s a biggie for me.
Spend time with friends. Laughter is the best medicine.
Plan for chaos in your schedule. I had three major medical tests on Thursday and Friday, and we were on hold, waiting for calls. It helps to surrender. There is nothing like an experience like this to put your life in perspective.
View your problems as opportunities for growth. That’s a hard one.
Spend time outdoors. Nature and beauty, even for a few minutes, are healing.
Exercise, stretching, and mindfulness practice. I do a lot of floor pilates at home. Steve and I also love functional fitness, walking, and free weights.
I love the quote below. I imagine my body as strong, grounded, a bit fierce, my heart loving, and my mind spacious and open to new ideas.
Body like a mountain, heart like the ocean, mind like the sky - Dogen
This is an addictingly delicious soup to kick off soup season! It’s also full of healthy protein from the chicken and fiber from the beans and veggies!
This recipe was inspired by a chef my husband works with in Sonoma. She created a soup similar to this one, and apparently, there was a line out the door because it was SO GOOD! Steve and I doctored up the recipe and put our spin on it.
This creamy soup contains many Mexican spices, enchilada sauce, chicken, white beans, green chilis, and other delicious ingredients. It’s incredibly satisfying and one of those soups you can‘t stop slurping! It is delicious on its own or with homemade cornbread.
It is the perfect soup to serve while watching football or after a long day outside. This warming and cozy soup is sure to please your whole family!
This recipe was another hit! SO good. We loved it! - Tiffany
Creamy Chicken Enchilada Soup
Ingredients:
·        2 tbsp. extra-virgin olive oil or avocado oil
·        4 large chicken breasts shredded (recipe below)
·        1 yellow onion, finely chopped
·        2 red bell peppers, small dice
·        4 garlic cloves, minced
·        1 tbsp. ground cumin
·        ¼ tsp. kosher salt
·        2 tsp. chili powder
·        1/2 tsp. black pepper
·        4 tbsp cornstarch
·        4 cups of chicken broth (32 oz)
·        2 cups of whole milkÂ
·        2 (15-oz.) cans of white beans rinsed and drained
·        2 (4 oz.) cans of chopped green chiles
·        1 (15-oz) jar of green enchilada sauce
·        10 oz. fresh or frozen/thawed corn
·        1 and ½ cups light sour cream (or plain yogurt)
·        garnishes: fresh cilantro, diced avocado, tortilla chips
·        gluten-free corn tortillas for homemade tortilla strips or your fav corn chips
Instructions:
Either purchase shredded chicken (or rotisserie chicken) or poach 4 large chicken breasts in 32 oz of chicken broth for 15-20 minutes until the internal temperature of the chicken reaches 165 degrees with an instant-read meat thermometer. The time depends on the size of the chicken breasts. Remove the chicken from the broth and allow it to cool. Shred the chicken with two forks. Set aside. You can use the strained broth in the soup.
1.     Heat olive oil in a large soup pot or Dutch oven. Add 1 chopped yellow onion and two chopped red bell peppers. Cook for 5 minutes, stirring often.
2.     Add four minced garlic cloves, one tbs. ground cumin, two teaspoons chili powder, ¼ tsp sea salt, and ½ tsp of ground black pepper. Cook on medium-low, stirring often, for 2 minutes.
3.     Add 32 oz of chicken broth, 1 (15-oz) jar of green enchilada sauce, and 2 cups of whole milk to the pot. Stir to combine, scraping up brown bits from the bottom of the pot.
4.     Transfer one cup of chicken broth to a small bowl and whisk in four tablespoons of cornstarch until smooth (no lumps). Return to the pot.
5.     Add 10 oz of corn, 2 (4 oz cans) of chopped green chilis, and 2 (15 oz) drained cans of white beans. Cook on a low simmer for 15 minutes.
6.     Transfer 2 cups of broth to a bowl and combine with 1 and ½ cups of sour cream until smooth. Add the mixture to the pot, stirring until combined.
7.     Add shredded chicken to the pot and cook at a low simmer, uncovered, for 2-3 minutes.
8.     Add more chili powder or red pepper flakes if you want more heat.
Tortilla Strips
Slice 4-5 Gluten-Free or regular Corn Tortillas into thin strips. Place on an oiled baking sheet and drizzle with olive oil. Sprinkle sea salt on the strips and bake in a preheated 350-degree oven for 10 minutes or until crispy. Remove the tortilla strips from the oven and let them cool. Sprinkle with regular or lime salt to taste. (These are so much better than store-bought. We make extra to top leftover soup) Alternately, serve with your favorite corn chips (no judgment!)
Kids - If your kids don’t like spicy soup, you can make a separate pot, leaving out the spices and enchilada sauce.
Not on a gluten-free diet? This recipe is perfect for both gluten-free and non-GF eaters!
Leftovers - Store leftovers in an airtight container for up to 4 days.
Shredded Chicken - use shredded rotisserie chicken, poached, or baked shredded chicken.
Re-Heat - Re-heat in the microwave for 1 minute or reheat on the stovetop.
Meal Prep - is a great meal prep recipe your whole family will enjoy!
Garlic - If you don’t have fresh minced garlic, replace it with 4 teaspoons of dried garlic.
Vegetarian - Make this recipe with butternut squash cubes instead of chicken.
Dairy-Free—Use dairy-free ricotta or dairy-free cream cheese to thicken the soup.
Special Notes for Gluten Free - Use gf chicken broth.
Keto Diet - Use cream instead of milk and full-fat sour cream.
Serve with hot, crunchy bread and a side salad!
This sounds delicious 🤗