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....
1L Chicken Stock
2 Chicken Breasts
2tsp ground cumin
1tsp chilli flakes
1 can diced tomatoes
1 chopped capsicum
3 cloves garlic; minced
1 can 3bean mix
1 can sweetcorn kernels
4 tbsp tomato paste
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.