Lazy Tortilla-esque Soup
IntroductionWhen you're craving something spicy and healthier than standard Mexican fare with lots of cheese etc. but don't want to put in a lot of effort. When you're craving something spicy and healthier than standard Mexican fare with lots of cheese etc. but don't want to put in a lot of effort.
1 can low-sodium chicken broth
1 can old el paso mild enchilada sauce (red)
1 small package chicken tenderloins
1 package pre-cut sliced peppers and onions (about a cup each)
1 can Goya traditional refried beans
1 small can tomato sauce
1 tsp olive oil
1 tbsp canola oil
1 tbsp honey
Great on it's own or over rice, plain oatmeal (sounds weird, but I liked it), quinoa etc. to make it more filling. Add a little shredded cheese on top if you like (not included in this recipe for calculation/ingredients) You could use fat free refried beans to cut the fat, but they didn't have any at the particular store I went to that day, so it's what I used.
Pan-fry the chicken tenderloins in a skillet with the canola oil. Pat dry on paper towels, chop cooked chicken then put in the pot.
Add to the pot: Chicken Broth, Enchilada Sauce, Tomato Sauce, frozen corn and cauliflower and honey (to cut metallic taste of canned sauces, you could also use a little agave nectar, sugar etc)
Heat on medium heat until boiling, then simmer until frozen veggies are warmed up, stirring occasionally.
Add the refried beans, stir to combine. Continue simmering until beans are heated through. Stir frequently to keep from burning.
Serving Size: This made 7 servings for me. I did not measure them, but based on the containers I used I would guess they are a 1 1/4 cup each.