RecetteBook
đ
Home
Explore
â°
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Green Enchilada Chicken Soup
â¤ď¸ Save to Favorites
Share:
Servings:
5
Author:
Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Course:
Soup
Main Course
Appetizer
Cuisine:
American
Mexican
Keywords:
soup
chicken
One Pot Meal
đ§ Ingredients
22 oz
Boneless, Skinless, Chicken Breast
(about 2,11 oz breasts, or 3 smaller breasts.
½ tsp
Garlic Powder
½ tsp
Black Pepper
1 tbsp
Extra Virgin Olive Oil
½
Yellow Onion
diced, (about 150 grams)
4 cloves
Fresh Garlic
diced, (about 20 grams)
1
Green Bell Pepper
diced, (about 150 grams)
1
Jalapeno
sliced, (about 35 grams)
1
Zucchini
sliced, (about 300 grams, or 1 large zucchini)
1 can
Green Chilis
(about 1, 4 oz can)
1 can
Green Enchilada Sauce
(about 1, 24 oz can)
4 cups
Water
2 tsp
Reduced Sodium Chicken Base
½ tsp
Cumin
½ tsp
Garlic Powder
½ tsp
Black Pepper
Âź tsp
Sea Salt
½ cup
Dubliner Cheese
freshly shredded, (about 50 grams) any white cheddar cheese is fine.
Save Selections
Instructions
1
Heat a heavy large pot to medium heat. While the pot is heating season your
chicken breast with garlic powder and pepper.
2
Once the pot is hot add the extra virgin olive oil to the pot, then immediately
add your chicken breasts to the pot. Leave them there on medium heat for 2
minutes, then flip to the other side and cook for an additional 2 minutes.
3
Both sides should start to become golden brown, but the center will still look
uncooked, if not golden, give each side another minute, your pot wasnât hot
enough. Then turn the heat to low and cover the chicken with a lid. Let it cook
for about 11Â minutes, then flip and cover again, cooking for additional
11Â minutes.
4
While the chicken is cooking you can slice and dice all of your veggies, if you
haven't done so already.
5
After 11Â minutes on each side covered, the chicken should be done. But this does
depend on the size of the chicken breasts, these times are based on an 11Â oz
breast.
My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per
side. I find that this delivers a perfect juicy chicken breast every time.
It is always best to check the internal temperature of the chicken before
serving.
6
Once the chicken is done, remove it from the pan and set on your cutting board,
leave it there for just a few minutes while you work on the rest of the soup.
7
Now in the same pot you just cooked the chicken in, with all the remaining
juices, add the diced onion and garlic. Cook the onions and garlic at medium-low
heat for approximately 3-5 minutes, just enough for them to soften and become
fragrant. Stirring often.
8
Then add your bell pepper, jalapeno, zucchini, green chilis, enchilada sauce,
water, chicken base, cumin, garlic powder, pepper, and salt. Stir everything
together and simmer for 20 minutes.
9
While the soup is simmering use a fork and knife to shred your chicken into
bite-sized pieces. Once shredded immediately add the chicken in the soup to
finish cooking for the remaining time. Stir the soup every few minutes.
10
Once finished serve the soup with a sprinkle of cheese and your favorite
garnish: parsley, avocado, lime wedge, chipsâŚwhatever you want, and macros have
room for! These items are not included in the nutritional facts below.
Ă
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
