Monday, September 17, 2007

Chicken Enchilada Soup

2 quarts water
2 T. chicken bullion
2-3 chicken breasts
1 can chopped green chilies
1 large onion
5 medium potatoes
1 sweet red pepper
2 cloves garlic
1 t. salt
1 1/2 t. ground cumin
1/2 butternut squash (peel and remove seeds)

Boil together in a large pot. Cut vegetables in large chunks and put chicken breasts in whole. Boil together until potatoes are tender and chicken is cooked. Remove chicken and let cool. Cut chicken into cubes. Blend the remaining ingredients until smooth (it looks like a cream based soup but it is just pureed veggies).

To the remaining, mix in:
1 c. sour cream
1 c. white beans (great north)
1 T. taco seasoning

Return cubed chicken and stir over low heat. Serve garnished with green onion, diced tomato and grated cheese.

Courtesy of Charlene F

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