Enchilada Soup

This was perfect for a cold, blizzardy day! It took about 45 minutes to prepare, and about 10 minutes to eat! We really liked this meal. It is a nice, light meal, which means that there is still room for dessert! O, and these pictures are copyrighted by Cody Winterholler...:)

Delicious, healthy soup....it doesn't get any better!

Enchilada Soup

Printable Version

1/2 Tbsp. olive oil

2 tsp. minced garlic

2 Tbsp. fresh cilantro

8 corn tostadas

2 chicken breasts

7 oz. pureed tomatoes

1/2 onion finely chopped

3 cups chicken broth

2 cups water

3 oz. tomato paste

1/2 Tbsp. ground cumin

1 tsp Chili powder

1/2 tsp. ground red pepper

Cheddar cheese

Sour Cream

Avacado

Warm olive oil in a large pot over medium heat. Add garlic and cilantro; saute for 3 minutes. Break apart 4 tostadas and add to pot. Saute until softened, about 3 minutes.

While tortillas are cooking, slice chicken in bite-size pieces. Add chicken and saute for about 3 minutes. Add pureed tomatoes, onion, chicken broth, water, tomato paste, cumin, chili powder; bring to a boil.

Reduce to low, add ground red pepper and simmer for 30 minutes, stirring occasionally.

Ladle soup into bowls and top with additional broken tostadas, cheese, sour cream, and avacado.

Chef's Tips:

The avacado is optional, but I think that it makes this dish so much better! Also, I am a cilantro junkie, and I couldn't taste it as much as I would have like to, so my suggestion would be to add cilantro on top of your soup as well! This meal would be great with pita's cut in fourths, topped with oregano and garlic salt and broiled for a few minutes.

Adapted from Eating for Life

Serves 4.