Chicken Enchilada Soup:
2 shredded chicken breasts
1 serrano chile, seeded and diced
1 red pepper, diced
1 medium yellow onion, chopped
3 cloves garlic, chopped
3 cups chicken stock
1 14 oz can diced tomatoes
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 cup corn
1 10 oz can enchilada sauce
2 tbls olive oil
Heat the olive oil in a large pot over medium heat. Sauté onion, garlic, red pepper, and serrano chile for about 8 minutes. Add chicken stock, diced tomatoes, enchilada sauce and beans. Bring to simmer. Add chicken and corn. Reduce temperate to low and allow to simmer for at least half an hour. Top with shredded cheese, sliced avocado and the juice of a lime wedge.
This was the perfect dinner for a chilly, rainy night and I was craving some comfort food. I didn't miss the tortilla and the avocado adds a delicious creaminess to every bite. This soup is definitely healthy comfort food at it's best.
What's your favorite comfort food? Ever tried to make it a little healthier?