Chicken Enchilada Soup Lvl 1 Somersize Recipes

SOMERSIZING CHICKEN ENCHILADA SOUP

Steps:

• Puree first 3 ingredients together in food processor.
• Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute.
• Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors).
• Add in thinly sliced chicken breast (or shredded rotisserie) and simmer about 15 more minutes.
• Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
• 3.Before serving stir in a cup of cheddar cheese until melted.
• 4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
• ****FOR LEVEL 2:.
• After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
• Continue on to step 2.****.

EASY CHICKEN ENCHILADA SOUP

Steps:

• Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

CHICKEN ENCHILADA SOUP LVL 1 SOMERSIZE

Steps:

• Puree first three ingredients.
• Heat olive oil, and add puree, chili powder, cumin and tomato paste. Saute. Stirring constantly for 1 minute. Add broth and simmer for 15 minutes.
• Add chicken, lime, salt, and pepper. Simmer for 1-2 hours.
• When serving add cheese to each bowl. Garnish with sour cream and diced tomatoes.

CHICKEN ENCHILADA SOUP

Steps:

• Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
• Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
• Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

MORGANS PMS CHICKEN LVL 1 SOMERSIZE

Steps:

• Salt and pepper the chicken, and cook in large skillet in olive oil.
• Once cooked through, remove chicken, and add rotel. Stir to remove all the bits from the bottom of pan. When the tomatoes are simmering add the cream cheese and cream.
• Stir until all is melted, and simmering gently. Add chicken back in, and cover. Cook over low for 5 minutes. Serve hot.
• Great over green beans.

PICANTE CHICKEN LVL 1 SOMERSIZE

Steps:

• Preheat oven to 350 degrees.
• Saute onion, bell pepper, and garlic in oil.
• Add all remaining ingredients except chicken and cheese, and simmer 10 minutes.
• Brown chicken and place in casserole (with lid), cover with sauce and bake for 1 hour covered.
• Remove from oven and uncover. sprinkle with cheese, and bake until cheese is melted.