This isnt the run-of-the-mill enchilada soup! Best I've tried yet! Packed with healthy goodness.
8 cups chicken broth
4 chicken breasts (raw, leave whole)
small can green chilis
1 large onion, chopped fine
4 medium size potatoes, peeled and cubed
1 red bell pepper, chopped (I like mine in chunks)
4 cups butternut squash, peeled and cubed.
3 good cloves garlic, chopped
1 tsp salt
1 1/2 tsp cumin
1 cup sour cream
8 oz tomato sauce
2 cans white beans such as Great Northern, drained
2 T taco seasoning
In large stock pot add broth, breasts, chilis, onion, bell pepper, potatoes, squash, garlic, salt and cumin. Simmer covered till everything is tender and chicken is done.(15-20 mins). Can add water if not enough liquid to cover. When done, take out breasts and shred or chop. To the broth, whisk in sour cream and tomato ssauce. Add taco season, beans and chicken back to pot. Heat through and serve with chips and fresh pico de gallo. (recipe calls for blending all the veggies and broth in the blender to make a smooth soup, then add chicken back to it. I left it chunky and wouldnt want it any other way!) *even better next day*