Ingredients
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- VeryFebruary 9, 2012 by Recipes
- Filed under Main Dish
- ■2 quarts (8 cups) low-sodium chicken broth
- ■2 pounds boneless skinless chicken breasts (about 3-4 chicken breasts)
- ■1 (3.5 ounce) can chopped green chiles
- ■1 large yellow onion, peeled and quartered
- ■4 medium russet potatoes, peeled and quartered
- ■1 red bell pepper, cored, seeded and cut into large chunks
- ■3-4 cups butternut squash cubes (from about 1/2 of a medium butternut squash, peeled and cut)
- ■3 cloves garlic, chopped
- ■1 teaspoon salt
- ■1 1/2 teaspoons cumin
- ■1 tsp dried oregano
- ■1/4 C Masa (which you’ll mix with 1/2 C water right before pouring into the soup)
- ■1 cup sour cream, light or regular
- ■1 (8 ounce) can tomato sauce
- ■2 cans white beans, like Great Northern, rinsed and drained
- ■2 tablespoons taco seasoning
Preparation
Step 1
In a large stockpot, add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt and cumin. Bring the mixture to a boil and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.
Remove the chicken from the pot, allow to cool slightly, and shred with a fork (you can also use a Kitchen Aid mixer with the paddle attachment to quickly and easily shred chicken).
Ladle the remaining vegetables and broth into a blender in batches and puree the broth and vegetables until smooth.
Pour the pureed soup mixture back into the large pot. Whisk in the sour cream and tomato sauce. Stir in the taco seasoning, beans and cooked chicken. Cook until heated through.
To serve, top with your choice of pico de gallo, tortilla strips, cheese, and diced avocado.