Chicken Enchilada Soup

This quick and easy comfort favorite will have you second guessing that canned stuff you might have been buying. Sweet, slightly spicy and very savory this soup can keep full without busting your belt or wallet.Very hands off, easy to make and almost all ingredients can be found in all of our kitchens. If you can't find one ingredient simply sub it, that is what makes cooking so great!

Shopping List

ANOTHER GIANT GARLIC CLOVE!!(cleaver for scale)

• 1 Cup Raw Chicken Breast
• 1 Can Corn
• 3 tbsp Tomato Paste
• 2 tbsp Adobo (about 2 chilis)
• 1/2 Cup Almond Milk
• 3 1/2 Cup Water
• 3 tbsp Oil
• 1 Cup Shredded Cheese
• 1/2 Cup Chopped Jalapeno
• 1 1/2 Cups Onion
• 1 Large Garlic Clove*
• Seasoning
• 1/2 tsp salt
• 1 tsp Black Pepper
• 1 tbsp Chili Powder
• 1 tsp Cayenne
• 1 tsp Cumin
• 1/2 tsp Ground Coriander
• 1/2 tsp Oregano

Hardware

Medium Size Pot

Mixing Spoon

Chopping Board

Sturdy Knife

Measuring Cup, tbsp, tsp

2 Small Mixing Bowls

Already looks good and we have not even
 started

Time 1 hour and 10 minutes
Prep 15 minutes
Cooking 55 minutes
Yield 8 cups

Half the fun of cooking is making
stuff look pretty for pictures right?

Time To Get Cooking!!!
Add oil to pot and turn on heat to medium high
Chop onions coarsely
Once oil is shimmering add onions
Sautee onions they begin to yellow

Colour always adds to taste. Rule #1

Add jalapenos, adobo, and garlic to pot
Sautee until the jalapenos START to soften up
The onions will become transparents, will take about 3 to 4 minutes
Add tomato
Stir until tomato paste is incorpoated

Will be thick, but that is okay.

the mixture will become thick
Add cubed chicken and suatee until chicken begins to turn white or for 3 minutes

Don't eat it yet!

Add spices and mix fully together
Add water and stir to make sure everything is mixed well
Let simmer on medium low for 45 minutes
Stirring occasionally
After 45 minutes add milk and corn
Stir completely
Add cheese and make sure to stir completely

Pretty cheese, shredded cheese,
yum yum yum

Let simmer for an additional 10 minutes
Make sure to stir occasionally to prevent the cheese from sticking to the bottom of the pot
Turn off the heat and serve

Serving
Serve 3/4 cup of the soup topped with choice of toppings and lime, or eat plain

Storing and Reheating
Store in an airtight container in the fridge for up to 1 week. Freeze in the airtight container for up to 1 month. Reheat on stove top or microwave until warm throughout

Nutritional Facts
Calories 109

MMM Creamy!!!

Fat 8g
Carbs 9g
Protein 5g
compared to a popular product
Calories 170
Fat 12g
Carbs 8g
Protein 8g
Nutritional Difference (our recipe)
Calories -61
Fat -4g
Carbs +1g
Protein -3g

Cost
Recipe Cost: $2.64
Cost Per Serving: $0.26
compared to a popular product
Product Cost on Average: $1.99
Product Cost Per Serving: $0.995
Price Difference Per Serving: $0.74

Tricks
-If you do not have any sort of milk around, or are running low, use 1/2 the liquid from the canned corn. The starchy water will help thicken the soup up.
 -When mixing in cheese make sure to stir it on the top before stirring through out the pot to prevent it from melting to the bottom of the pot and burning.


Tweet