SoupCook more. 

And I don’t mean warm stuff up..in the microwave, I mean cook.  Try something new.  I referenced in an earlier post, “What’s Your Rush Hour”, that you should not only plan your meals for the week, but that you should make dining together a priority.  Also…make it healthy.

I love to cook.  Since this is my [b]log, I get to talk about what ever I want, so I am going to share an amazing Enchilada Soup with Avocado recipe.  This makes enough soup, that you can freeze single serving sizes in zip locks…for later.

Also, a health meal.  Enjoy and Bon Appetit…

Enchilada Soup with Avocado

Tender chunks of chicken in a flavorful soup, topped with cheddar cheese, avocado and crisp tortilla strips.

prep: 25 min / cook: 30 min / total: 55 min

  • 1 Tablespoon olive oil
  • 6 Garlic cloves, minced
  • 1 Tablespoon cilnatro, chopped
  • 8 Corn tortillas, divided
  • 8 Portions chicken breast (about 2 pounds)
  • 1 Can (15 ounces) pureed tomatoes
  • 2 Onions, finely chopped
  • 6 Cups fat free, reduced sodium chicken broth
  • 2 Cups water
  • 1 Can (6 ounces) tomato paste
  • 1 Tablespoon ground cumin
  • 2 Teaspoons chili powder
  • 2 Bay leaves
  • Ground red pepper, to taste
  • 3/4 Cup reduced fat cheddar cheese, shredded
  • 1 Avocado, peeled, pitted and diced

1. Warm olive oil in a large pot over medium-low heat. Add garlic and cilantro; sauté for three minutes. Chop four of the tortillas into approximately 1-inch squares and add to pot; sauté until softened, about five minutes.

2. While tortillas are cooking, slice chicken into bite-size pieces. Add chicken, puréed tomatoes, onions, chicken broth, water, tomato paste, cumin, chili powder and bay leaves; bring to a boil over high heat.

3. Reduce heat to low, add ground red pepper and simmer for 30 minutes, stirring occasionally.

4. While the soup is simmering, preheat your oven to 400 degrees. Using scissors, cut the remaining tortillas into approximately 1/4-inch-wide strips, and place on baking sheet in a single layer. Bake until lightly browned, about seven minutes. (They will crisp as they cool.)

5. After the soup has simmered for 30 minutes, remove the bay leaves. Then ladle a portion (about 1 1/2 cups) of soup into each bowl and top with the shredded cheese, diced avocado and tortilla strips. Serve and enjoy!

TASTEFUL TIP

You’ll notice that this recipe makes eight services. That’s because it is such a great “planned-over.” Extra servings of this Enchilada Soup can be frozen and stored for up to two months.