Dangerously Daydreaming

"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: Enchilada Soup

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

Serves: 8

What you need:

  • 1 lbs chicken breast
  • 2 tbsp coconut oil (or other cooking oil)
  • juice from 1 lime
  • 1/2 tsp sea salt – divided
  • 3/4 tsp chili powder – divided
  • 2-3 cloves garlic, minced
  • 1 1/2 onion, diced
  • 1 1/2 bell pepper, diced
  • 1-2 roma tomatoes, diced
  • 2 jalapenos, finely chopped (or omit if too spicy)
  • 2 cans black beans
  • 1 bag frozen corn
  • 1 large can green enchilada sauce
  • 1 can diced green chilis
  • 1 avocado, diced
  • 1/2 tsp cumin
  • 8 oz sour cream
  • 4 oz cream cheese

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.

Eat up!20140211-150439.jpg


6 comments on “Tasty Tuesdays: Enchilada Soup

  1. storiesbywilliams
    February 14, 2014

    There’s an enchilada soup too? I thought it was just tortilla soup! What will they think of souping next?

    • Audrey
      February 18, 2014

      I know, right?! J makes a mean taco soup… I might need to put that recipe up next!

      • storiesbywilliams
        February 18, 2014

        There’s a movie of the same name (Tortilla Soup). It’s like an hour and a half of Mexican food porn!

      • betunada
        March 5, 2014

        re: what mr. williams said –> fun good-feeling quirky not-only-food-but-life-in-general movie. hector elizondo is an underappreciated actor. a fun view!

  2. betunada
    March 5, 2014

    YOU’RE CRUEL! this is just the thing to cure my head-cold, sore-throat, general malaise — really! i could feel my head clearing and sinuses draining as i read the recipe. (i’ll try to steer ms. B to your site to read this …)

    • Audrey
      March 7, 2014

      You just need to spicy food to clear out those sinuses, don’t you?! 🙂

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This entry was posted on February 11, 2014 by in Food and tagged , , , , , , .
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