I know I haven’t posted a recipe in awhile and though writing about parenting seems to have become more of a passion for me I’ll always be in the kitchen and I’ll always share the nutritious and yummy recipes I have cooking up. This 21 Day Fix Chicken Enchilada Soup was inspired from a pinterest search I did the other day, I changed it up a bit because I used chicken from a dip I made for a holiday party. I had this soup in mind when I made the dip so I just made more chicken and used it a few days later. I’ll share with you how I made it but if you don’t want to make the chicken ahead of time or want to use rotisserie chicken you can refer to the original recipe. I did not add corn because my belly hates it though my taste buds love it. So go ahead, add some corn in there. I added red pepper because it went with the theme and I happened to have one I needed to use up.
This 21 Day Fix Chicken Enchilada Soup WAS awesome! It had great flavor, heat it up with red pepper or more franks hot sauce if you want to add more heat to it. Enjoy it with a dollop of low fat sour cream, non-fat plain greek yogurt or even shredded cheese, just remember to adjust your containers. This came in handy when I came down with a head cold, it sure helped clear up those sinuses! Click here for more 21 Day Fix Recipes.
Adapted from: Potentially Lovely
- 1½ pd of chicken breast, I used 2 large breasts
- ½ cup of Franks Hot Sauce (choose your degree of heat)
- 1 packet of ranch seasoning
- ½ cup of greek non-fat yogurt
- 4 cups of vegetarian or chicken broth
- 2 cups of water
- 1 can of diced tomatoes
- 3 tbsp coconut oil (or olive oil)
- 1 onion diced
- 2 garlic cloves
- 1 tbsp of italian seasoning
- 8 oz tomato sauce (I made homemade but jarred is fine)
- 1 red pepper, diced and seeded
- 1 can of black beans, rinsed
- Shredded Cheddar Cheese, reduced fat sour cream, non-fat greek yogurt
- Add chicken breasts to a crock pot. In a bowl mix together the hot sauce, ranch seasoning and greek yogurt in a bowl. Pour over the chicken breast and cook on low for 3-4 hours or until it's ready to shred. Shred the chicken and put aside (store for another day or make right away)
- Heat coconut oil in a large stock pot over medium heat. Add the onion and pepper and cook stirring a few times for 4-6 minutes. Add garlic and italian seasoning. Cook stirring around for another 2 minutes.
- Add water, broth, tomato sauce, diced tomatoes, and beans and stir to combine. Bring to a boil then lower and simmer for 10 minutes.
- Add cooked chicken, stir to combine. Bring to a boil. Season with additional salt, pepper or red pepper and serve!