"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Tasty Tuesdays is back! And it’s back with a bang because I’ve cooked up a delicious recipe for enchilada soup to share with you all. I’ve been on a soup kick lately. Nothing warms up the insides on a chilly day like a hot bowl of soup and this one has a Southwestern feel that reminds me of my Vegas/Arizona/Utah honeymoon. This recipe is super easy to make – just requires a little chopping and a bit of can-opening. It’s gluten-free too!
Prep time: 15 minutes
Cook time: 45 minutes
What you need:
Garnishes: shredded cheddar, queso fresco, pickled jalapenos, chopped cilantro.
What you do:
Filet the raw chicken breast and season with 1/4 tsp of sea salt, 1/4 tsp of chili powder and sprinkle with lime juice. Melt 1 tbsp of the coconut oil in a skillet over medium heat. Place chicken breasts in skillet and brown on both sides (about 6 minutes). Remove from heat and place on a plate to cool.
In a large stock pot, melt remaining coconut oil over medium high heat. Add in onions and saute until carmelized. Add in garlic and saute for about a minute. Combine all remaining ingredients (except for sour cream and cream cheese) and reduce heat to bring the mixture to a simmer.
Shred the chicken with a fork and add to the stock pot. Allow to simmer for 30 – 40 minutes, covered.
Remove soup from heat and add in sour cream and cream cheese. Stir in well.
Ladle soup into bowls and top with desired garnishes.