Hola Enchilada Soup

I know it's summer.

But I love soup.

I love that it's super quick to make a pot and I love that one batch can feed me for a week.

On Sunday, my housemates mocked me for making soup on a 36°C day. But I was determined.

OK... Perhaps it's a lazy girls' meal... But most soups are healthy, right ? All filled with veggies and other healthiness.

I like to make a batch of soup and freeze it in individual containers. Easy for work lunches and easy for dinner. What could be better?!

On the weekend, I was on a mission to make a soup recipe I had seen on Pinterest* 

AND.. by the end of the day it was raining. So I've decided that this soup is like a rain dance in a pot!

Chicken Enchilada Soup

OK.. So you probably won't try this until winter - But here's the run down just in case....

Ingredients

1L Chicken Stock

2 Chicken Breasts

2tsp ground cumin

1tsp chilli flakes

1/2tsp paprika

1 can diced tomatoes

1 chopped capsicum

3 cloves garlic; minced

1 can 3bean mix

1 can sweetcorn kernels

4 tbsp tomato paste

How ??

Heat chicken stock in a large pot.

Add chicken breasts; simmer for 20 minutes

Remove chicken breasts; shred; set aside

Add tomatoes, capsicum and garlic to pot; stir; simmer for 20minutes

Add beans, corn and tomato paste; stir; simmer for 10 minutes

Add shredded chicken breast; stir; simmer for 20 minutes

Serve (or if you're like me, ladle into individual containers; set aside to cool slightly; freeze)

*NOTE : I have made some alterations to the original recipe which contained cheese and jalapenos.

xx