Chicken Enchilada Soup Lvl 1 Somersize Food

SOMERSIZING CHICKEN ENCHILADA SOUP

Steps:

• Puree first 3 ingredients together in food processor.
• Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute.
• Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors).
• Add in thinly sliced chicken breast (or shredded rotisserie) and simmer about 15 more minutes.
• Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
• 3.Before serving stir in a cup of cheddar cheese until melted.
• 4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
• ****FOR LEVEL 2:.
• After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
• Continue on to step 2.****.

CHICKEN ENCHILADA SOUP

Steps:

• In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
• Add all other ingredients and mix until well blended.
• Let simmer over medium heat for 10-15 minutes so flavors can blend.
• Ladle into bowls and enjoy!

ENCHILADA CHICKEN SOUP

Steps:

• In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.

EASY CHICKEN ENCHILADA SOUP

Steps:

• Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

CHICKEN PARMESAN LVL 1 SOMERSIZE

Steps:

• Put 2 tbsp olive oil in pan. Crush garlic and finely chop bell pepper. Add to pan.
• Saute slowly till soft. Add crushed tomatoes, seasoning and sweetener. Let sauce simmer 7 minutes. Then add 1 more tbsp olive oil and simmer 3 more minutes.
• Saute chicken in 2 tbsp olive oil with salt and pepper. Once done place in pan and cover each breast with 1/4 cup cheese.
• Place in broiler till melted then top with marinara sauce.

CHILI LVL 1 SOMERSIZE

Steps:

• Saute ground beef, onion and garlic in the olive oil until cooked.
• Add all remaining ingredients to big pot and add beef and onions. Simmer 2-3 hours.
• Freezes well.

CHICKEN ENCHILADA SOUP

Steps:

• Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
• Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
• Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

MORGANS PMS CHICKEN LVL 1 SOMERSIZE

Steps:

• Salt and pepper the chicken, and cook in large skillet in olive oil.
• Once cooked through, remove chicken, and add rotel. Stir to remove all the bits from the bottom of pan. When the tomatoes are simmering add the cream cheese and cream.
• Stir until all is melted, and simmering gently. Add chicken back in, and cover. Cook over low for 5 minutes. Serve hot.
• Great over green beans.