But…I like soup, I hear some of you protesting. And it’s silly to not eat something just because it traditionally is only enjoyed in certain seasons. I see you, and I agree. We all enjoy Mexican food year round, and there’s no reason why that can’t be in soup form.
As always, how healthy this soup is depends on you and what you source for it. Be sure to use pasture raised free birds (try not having that song stuck in your head now – I dare you), fresh veggies, and grass-fed dairy to up the nutritional profile.
Chicken Enchilada Mexican Soup:
Ingredients:
4 pasture raised chicken breasts
1 red onion, yellow and red bell pepper, poblano pepper
2 cans fire-roasted diced tomatoes, drained
1 jar green and red enchilada sauce (or make your own)
4 ounces grass fed cream cheese
1/2 cup grass fed half and half
4 ounces grass fed pepper jack cheese
1 carton low sodium chicken stock
1/2 tsp sea salt,pepper, onion powder, garlic powder, chili powder
2 tsp ground cumin
black bean chips, avocado, cilantro for garnish
Instructions:
Dice all the veggies, sprinkle with a pinch of salt and pepper, and a splash of olive oil. Roast at 400 degrees for 20 minutes, stir, and roast for 10 more minutes:
Add the chicken stock, tomatoes, and enchilada sauce into a large stock pot with the cumin and chili powder, bring to a boil, then reduce to a simmer. Add the cooked chicken and the roasted veggies. Melt the cream cheese in the pan used to cook the chicken:
Add the melted cream cheese to the pot, along with the half and half and pepper jack cheese. Stir to combine, then serve with toppings of your choice:
See the list of all Jason Murphy’s recipes at www.mysaline.com/jason-murphy.