Hi Friends! Yes, yes… I know – I’ve been a little flakey here lately. Ok – a lot flakey. Pour yourself a glass of wine (because I am) and let’s talk about it along with this skinny chicken enchilada soup.
I actually made this recipe AT LEAST a month ago. I made the mess, took the photos, ate it for a week and then never told you about it. And for that, I am sorry. I’m sorry because this skinny chicken enchilada soup is fiery-delicious, and not spicy fiery, just damn good.
It’s brimming with shredded chicken, plump black beans, sweet corn, tangy enchilada sauce, lots of fragrant cilantro, and topped with a HEAP of cheese. Squeeze a wedge of lime on it call it a day, because this will cure all your ails.
And we all have some ails to be cured -mine mostly come from my shoe-store-designing day job. I’m talking deadlines that cause nightmares, high expectations from everyone and everywhere, a system that is a mess, and little to no satisfaction from my superiors no mater what I do. It’s been a month of feeling like I’m just keeping my head above water (with some splashing in my mouth every now and then), plus a day of anger sooo fierce I just wanted to put my head down and cry.
Add in wedding planning, a super crazy health scare with my sister, and just the normal craziness of life – to say the least, I was buuuuurned out! I questioned why I was even blogging, and about food to boot. Everyone is making everything, anyway. Is the world really looking for another chocolate chip cookie recipe or weeknight meal idea?! It almost felt silly to me.
Plus, as much as I LOVE LOVE LOVE cooking and baking and kitchen mess making, I was getting so fed up with my weekend routine – get up early on Saturday or even start Friday night and cook/bake all weekend long. Take photos, cleanup a mountain of dishes, and then… rinse and repeat. I’d find myself on Sunday night, exhausted with a aching back from being perched over a counter, realizing I had just worked my ass off only to be faced with it all over again.
And you’re probably thinking… then stop crazy woman! And believe me, it crossed my mind – but I also really love this space, and this creative outlet. But at the same time, I had to figure out a way to make it work for me and make me happy and not overwhelmed, and crazy!
So things will be changing a bit around here and I have all these AHHH-mazing ideas that I think you’re going to love and I’m going to love too… but that is for another time and another day. Today… let’s just focus on skinny chicken enchilada soups and big glasses of red wine.
Not expecting a brain dump on a Monday, were you? If you’d like to bill me for this therapy time, please submit an invoice below. Change is good, right?!
Keep dancin’ with A Happy Food Dance on…
- 2 tablespoons olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 boneless skinless chicken breasts, about 1 pound
- 2 cups low sodium chicken broth
- 1 10-ounce can enchilada sauce (I picked one with no sugar in the ingredients or nutrition label)
- 1 14-ounce can fire roasted diced tomatoes
- 1 4-ounce can diced green chiles
- 1 teaspoon ground cumin
- 2 14-ounce cans blacked beans
- 2 cups frozen sweet corn
- salt, to taste
- Garnish with your favs - cilantro, cheese, lime wedges, tortilla strips
- In a pot over medium high heat, add oil and let it get hot.
- Add onions and cook until they start to become translucent, about 2-3 minutes.
- Add garlic and cook another 2 minutes.
- Once cooked, add chicken breasts, broth, enchilada sauce,tomatoes, green chiles and cumin.
- Increase heat and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes or until chicken is cooked throughout and registers 165 degrees internally.
- Remove chicken and allow to cool slightly. Add black beans and corn and stir. Taste and season with salt as needed.
- Shred chicken once cooled and then return to the pot. Let cook another 5 minutes, just to get everything to the same temperature and let all the flavors combine.
- Serve, topping with your favorite garnishes.
- Soup can be stored for up to 5 days in an airtight container in your refrigerator.