On a scale of 1 to 10, how productive were you today?
I ask only because I am registering a big fat ZERO and I need to know I am not the only one failing so miserably at this Monday after a long weekend.
I mean, I can’t even sit down long enough to finish/decide about my Cyber Monday purchases. The clock is ticking, you guys. Do I do it? Do I really need that new pair of clearance running shoes that also happen to be 25% off!?
YES. Yes, I do!
I think I’ll just sit back, and resume eating my pile of soft, fresh baked snickerdoodles; so much easier than dealing with the pressures of buyers remorse (clearly, I am not an impulse buyer online. In person? Entirely different story). Come to think of it, eating is probably the one and only thing I have been really accomplished at today. Not complaining, I’ll take it.
Oh wait! I cooked (which must explain the eating), so I was actually productive in two areas- eating AND cooking!
After eating Thanksgiving for the past 5 days straight, I needed a flavor change. It’s been cold and overcast, sooo, it’s delicious and creamy Green Chicken Chili Enchilada Soup to the rescue!
Also, the leftovers. Soup makes the best leftovers.
I may have sliced my palm open using my mandoline (for the first time ever) yesterday. After a quick trip to the ER and six stitches later, my palm is a swollen bloody mess and a total pain in the ass. No boot camp classes (burpee? no, just no), no weights, no spinning, and no dishes (oh wait, that’s a good one). In other words, leftovers are a must this week.
So, this soup- aside from the veggie chopping and chicken shredding (after it’s been cooked, of course) this soup is basically just a bunch of dumping and stirring. Totally easy and delicious and deceptively healthy as it is FILLED with vegetables. Top your bowl with a healthy dollop of sour cream, a handful of shredded cheese, chopped avocado, or a dash of hot sauce.
Dinner is served.
Green Chicken Chili Enchilada SoupPrint Recipe Pin Recipe Rate Recipe
- 1.5 tbsp olive oil - olive oil
- 1 large yellow onion - chopped
- 3 cloves garlic - minced
- 1 jalapeño - chopped (optional)
- 8 diced fire-roasted green chiles - two 4 ounces cans
- 15 oz diced tomatoes - one 15 can
- 3 teaspoons ground chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- salt + pepper - to taste
- 15 oz green enchilada sauce - one 15 can
- 15 oz white beans - one 15 can, drained
- 30 oz black beans - one 15 can
- 4 cups chicken broth - more as needed
- 1 pound boneless skinless chicken breasts
- 2 zucchini - chopped
- 1 large bunch cilantro - chopped
- 8 oz cream cheese - one 8 ounce package
- Sour Cream / Greek yogurt / Shredded cheese
- Fresh lime juice
- Green onion
- Cherry tomatoes - halved
- Heat olive oil over medium high heat in a large heavy bottom Dutch oven or stock pot. When oil is hot, stir in the onions and sauté for 3-4 minutes, or until fragrant. Add garlic and jalapeño (optional) to the pot and stir; cook for an additional 1-2 minutes.
- Stir in the fire-roasted green chilis, diced tomatoes, chili powder, ground cumin and salt and pepper (I always add some now and add more at the end). Cook for 2-3 minutes, stirring frequently.
- Stir in the green enchilada sauce, white beans, black beans and chicken broth. Mix well. Bring mixture to a low boil. Once boiling, carefully add chicken to the pot and cover. Reduce heat to low. Simmer for at least 30 minutes (more time if chicken breast cuts are really thick).
- Once the chicken is cooked, carefully remove breasts from the pot and transfer to a clean plate to cool. Add the chopped zucchini, cilantro and cream cheese to the pot, mixing well. Cover and continue to simmer for 5 minutes.
- Meanwhile, once the chicken has cooled, shred using two forks (or, your hands). carefully return to the pot and stir. Season with additional salt and pepper, as needed.
- Garnish with sour cream, cheese, lime juice, green onions or cherry tomatoes, if desired.