Category Archives: K8e’s Kitchen

Katy’s Enchilada Soup

Katy’s Enchilada Soup

Ingredients

6 cups  Chicken Broth
1 medium onion(s)
1/2 tsp  Ground cumin
1 1/2 Tbsp chili powder
1/4 tsp crushed red pepper flakes
1 – 15 oz Diced Tomatoes with Green Chilies
1 1/2 Tbsp all-purpose flour, mixed with 1/4 cup water
8 oz low-fat shredded cheddar cheese
4 oz fat-free sour cream
3 clove(s) garlic clove(s), 2-3 cloves chopped
1/2 cup(s) sweet red pepper(s), or green chopped
2 cup(s) cooked chicken breast, diced
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained

Instructions

Sautee onion and chopped pepprs until translucent. Add garlic and sautee another minute or two. Add broth, corn, beans, tomatoes, cumin, chili powder and pepper flakes. Stir in the flour mixed in water and bring to boil. Reduce heat and simmer for 20 minutes. Add diced chicken and shredded cheese. Stir till melted. Add dollop of sour cream to each bowl prior to serving
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Chicken Taco Soup

CHICKEN TACO SOUP (for the CrockPot)

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 can chicken broth
1 1/2 Tbs chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp salt
1 tsp black pepper
2 (10 ounce) cans diced tomatoes with green chilies, undrained
3 whole skinless, boneless chicken breasts or 6 thighs cut into cubes

Put ingredients into crockpot, cook for 8 hours on low. Can add shredded cheese, crushed tortilla chips and sour cream when served, if desired.

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