When you're sick, soup is the staple of your diet. I've been sick for almost a week now and man do I get tired of Chicken Noodle quick! So instead of busting out my
Chicken and Dumplings (too much work when I'm sick) I went into the kitchen with no thoughts or recipes in my head. And here's what I ended up with! It's got just a tiny kick (unless you know you're in possession of super spicy green chiles) and it's really low in calories but super filling. It's also really easy to keep. You can freeze it or seal it in jars using a pressure canner.
Green Chile Chicken Soup
*makes 12 2 cup servings
Allergen Tips:
Look for gluten free brands of enchilada sauce like La Victoria or Frontera.
Check the bullion for gluten to keep it a g-free recipe!
12 Cups of Water
7 cubes of Chicken Bullion
3 Boneless Skinless Chicken Breasts
4 Stalks of Celery (chopped)
2 Red Bell Peppers (chopped)
1 C. Chopped Onion
4 Fresh Roasted Green Chiles (chopped) **or 2-3 4oz cans of green chiles**
2 cans Black Beans (drained)
2 cans Corn (drained)
1 14-16oz Can Green Enchilada Sauce (size varies depending on brand)
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Pepper
1 tsp. Cumin
1-2 Tbsp Corn Starch for thickening
1. Put the water and bullion cubes in a stock pot on medium heat until it starts boiling and the cubes are dissolved.
2. Throw in the chicken breasts, beans and veggies and the sauce. Cover back up and cook for about 45-75 depending on if the chicken is fresh or frozen.
3. Once the chicken is done, pull it out and shred. Add back to the soup along with the seasonings and simmer for another 30 mins to let the chicken soak up some flavor.
4. Serve!
*Tips on adding to this if you'd like a little more*
You can make some rice to pour this over or you can make some noodles to throw in but if you plan on keeping this in the fridge or freezer, I don't suggest adding these until you're about to eat it.
