CHICKEN ENCHILADA SOUP

CHICKEN ENCHILADA SOUP The perfect soup for the winter! This chicken enchilada soup is packed with flavor and a perfect meal prep recipe for the week. It’s super simple and can be dialed in for your specific macros needs. The total weight of my soup was 2916 grams which allowed me to pour out whatever amount I needed. Macros are listed below! ⬇️ INGREDIENTS: ✨3 Tbsp extra virgin olive oil ✨1.6 lbs chicken breasts, cooked and shredded ✨1 medium onion, diced ✨1 tsp minced garlic ✨1/2 cup Masa Harina ✨3 cups chicken broth ✨14 ounce can black beans, rinsed and drained ✨14 ounces fire roasted tomatoes ✨8 ounces diced green chiles ✨1 tsp salt ✨4 ounces greek cream cheese (Green Mountain) ✨1 Jalapeño ✨2 1/4 cups mild red enchilada sauce DIRECTIONS: ✨Cook chicken in an instant pot with 1 cup chicken broth or water for 10 minutes , then shred with a fork. ✨Heat oil in a large soup pot, then sauté onions for 2 minutes until translucent. Add jalapeño and then garlic for another minute. ✨Add the masa and cook for 1 minute until onion and jalapeño is coated. ✨Add the chicken broth. Cook for 1-3 minutes. ✨Add the red enchilada sauce, diced green chiles, roasted tomatoes, salt, and black beans. Cook until combined and comes to a simmer. ✨Add in shredded chicken and allow to thicken. ✨To finish add the cream cheese and stir until combined. ✨Top each bowl with tortilla strips and chopped cilantro, optional. MACROS: For 400g of soup: 31P/28C/12F

Good

% Daily Values based on a 2,000 calorie diet