I love a good soup. Soup warms you up on a cold day, it’s easy to pack full of veggies so kids will eat them, and they make great leftovers (I practically live on leftovers with Scotty traveling what feels like every other week for his job).
This is the soup that the Facebook group for my program have all been raving about. The awesome part about it is the potatoes and butternut squash give it most of the creaminess and they are pureed so picky eaters will eat it too. Awesome mom points! I have made it with sweet potatoes in place of the potatoes and carrots instead of the red peppers, because that is what I had on hand. I almost liked it better with the sweet potatoes because it was slightly sweet.
A time saver for this recipe is to use pre-cut butternut squash. I bought mine at Costco. I don’t know why, but the thought of peeling and chopping butternut squash sometimes puts me off to using it. Don’t get me wrong, I still do it by hand but having more time is awesome. One more thing I like to do is use the other half of the package from Costco to make this salad. I just pop it in the oven and roast it while my soup is cooking. Two dinners at once! How’s that for multitasking?!
If you are going to freeze this, I would add the sour cream to your individual bowls instead of the whole pot, or put aside what you are going to freeze first, and then add the sour cream. Some people tried freezing it and the texture wasn’t great, I am assuming because of the dairy in it. Dairy doesn’t freeze well.
This recipe comes from Mels Kitchen Cafe. She has a lot of awesome recipes!
Chicken Enchilada Soup
Note: To make this soup ammmaaazing, top it with fresh pico de gallo. Here is Mel’s simple recipe for pico de gallo (it is really good, I can vouch for that). Chop up 3-4 tomatoes, juice one lime into the bowl, chop up a handful of cilantro and add it to the mix. Next a medium onion minced, and last a seeded and diced jalapeno, with salt to taste.
- 2 quarts (8 cups) low-sodium chicken broth (I have used veggie broth too)
- 2 pounds boneless skinless chicken breasts (about 3-4 chicken breasts)
- 1 (3.5 ounce) can chopped green chiles
- 1 large onion, peeled and chopped
- 4 medium russet potatoes, washed, peeled, and cut (I have also used 2 large sweet
- potatoes instead)
- 1 red bell pepper (take out the center and cut it into big pieces)
- 3-4 cups butternut squash cubes (I used the pre cut kind from Costco)
- 3 cloves garlic, chopped
- 1 teaspoon salt
- 1 1/2 teaspoons cumin
- 1 cup sour cream
- 1 (8 ounce) can tomato sauce
- 2 cans white beans, like Great Northern, rinsed and drained
- 2 tablespoons taco seasoning
- In a big pot, add the broth, chicken breasts (whole, don’t cut them up yet), green chilies, onion, potatoes, pepper, butternut squash, garlic, salt, and cumin.
- Bring the pot to a boil and then turn it down to low. Simmer covered until all of the veggies are tender and the chicken is cooked through, about 20 minutes. If the soup is looking a little dry, add 1 cup of water to it. It is supposed to be a thick soup so don’t water it down too much.
- Remove the chicken from the pot onto a cutting board and let it cool. Once it is cool, cut into bite sized pieces or shred it – whichever you prefer.
- Next, you are going to puree all of the soup. Ladle the broth and veggies into a blender and blend in batches. I like to pour the blended soup into a big bowl to make room for more soup in the blender. Don’t fill your blender too full because it will expand and explode with the hot liquid. Promise, I know from experience, lol.
- Pour the blended soup back into the pot and add back in the chicken. Stir in the beans, taco seasoning, sour cream, tomato sauce, and spices. Cook until the the soup is heated through.
- To make this soup out of this world, top with fresh pico de gallo or salsa, tortilla chips, shredded cheese, avocado…really the options are endless!!