My blog is changing things up for a few days! You remember the movie Freaky Friday, right? Well, today I’m sharing a recipe from A Dish Of Daily Life’s blog. A few weeks back I enjoyed this soup recipe and immediately wanted to make it. The recipe is made in one pot, and only takes about 30 minutes. A simple, easy, and delicious recipe so full of flavor. Who wants a big bowl of Fiesta Chicken Enchilada Soup?
We are changing things up and I’m taking on the personality of A Dish of Daily Life‘s blog, it’s Freaky Friday after all. It was wonderful to learn more about Michelle and all the lovely, healthy recipes she shares. She not only shares healthy recipes, she is an avid photographer, runner, and mother of three kids. With her busy schedule, you will find that many of her recipes do not require many pots and pans, or will take little to no time to make. That is the reason I really love Michelle’s blog, I need to find recipes that are easier to make. With our crazy busy schedules, time is always limited for hubby and I.
I made the recipe exactly as shared on A Dish Of Daily Life’s blog, and loved the simplicity of the recipe. We decided to add garlic paste, oregano paste, cilantro paste, and red chile pepper paste for some extra added flavor. In the recipe, she added sour cream, cheese, cilantro, and lime juice. We also added cubed avocado for some extra added fun and creamy flavor with each bite.
Since we really enjoyed this recipe, here are a few other recipes I look forward to trying: Slow Cooked Spicy Pork Green Chile Stew, Gluten-Free Vegan Sunflower Buttercup Brownies, Strawberry Pineapple Colada.
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 2 cups mixed peppers, chopped
- oil for sautéing
- 6 cups chicken broth
- 1 cup enchilada sauce
- 1 15.5 oz black beans, drained and rinsed 1 15.25 ox can of corn, drained
- 2 cups chopped or shredded chicken
- 2 tablespoons of lime juice
- 2 flour tortillas (optional)
- sour cream for topping
- cheddar cheese for topping
- cilantro for garnish
- Sauté onions, carrots and peppers in a couple tablespoons of olive or vegetable oil until translucent.
- Add 6 cups of chicken broth; bring to a boil.
- Lower heat to a simmer, and add 1 cup of enchilada sauce, the black beans and corn, and shredded chicken.
- While soup is cooking, cut your flour tortillas into strips and line them up on a baking sheet. Bake in the oven until they start to crisp.
- Continue cooking soup for another 10 minutes (it can continue warming for longer if you need to).
- Remove from heat. Add juice from the lime.
- Top with shredded cheddar, tortilla pieces, sour cream and cilantro.
