Tasty Tuesday #3
Hey guys! I'm back again with another Tasty Tuesday!
I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.
Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.
Today I am featuring:
Chicken Enchilada Soup
-1 cup onion, chopped
-1 cup red bell pepper, chopped
-1lb. chicken, diced
-1 can red enchilada sauce
-1/2 cup frozen corn
-1 cup celery, chopped
-1/2 tbsp. minced garlic
-2 14.5 oz. cans of reduced sodium chicken broth
-1 can tomatoes, chopped
1) Add veggies and garlic to microwaveable bowl and microwave for 3 minutes.
2) In a large soup pot, add veggies, chicken, chicken broth, enchilada sauce, tomatoes, and corn. Mix well and bring to a boil.
3) cover and turn to simmer and cook for 30 minutes.
4) Ladle almost 2 cups in each bowl. Top with cheese, sour cream.
*I used shredded chicken this time around, as I had bought some from a nearby BBQ place. If you use cooked chicken instead of raw, make sure you wait to add chicken until right before the soup is finished.
*This recipe can be done in the crock pot as well. See instructions HERE.
*Soup can be served with salsa and tortilla chips if desired.
*The original recipe calls for black beans and scallions. However, I eliminated those, as I am not a fan.
Serving Size: almost 2 cups/bowl
Cook Time: 45 minutes
WW Points+: 6
Recipe taken from skinnykitchen.com. See the original recipe HERE.