 |
Chicken Enchilada Soup
Here is an interesting Weight Watchers soup recipe. I personally am very fond of this soup recipe and make it very often, as it makes for a perfect appetizer cum meal recipe for me.
Ingredients Required...
- 1 pound skinless and boneless chicken breast
- 4 cups chicken broth
- 1 can enchilada sauce
- 4 oz low fat cheese
- 1 can kidney beans, drained
- 1 cup polenta
- 1 garlic clove, minced
- ˝ cup chopped onion
- 1 tsp chili powder
- oil 1 tsp
- salt as per taste
- 3 cups water
Preparation...
Boil chicken breast in a pot and keep it aside. In another pot, heat oil and sauté onions and garlic over low heat, till the onions are translucent. Then add chicken broth and bring it to a boil. In a mixing bowl, combine 2 cups of water with polenta and whisk, till well blended. Add the polenta mixture to the chicken broth mixture, along with remaining water, kidney beans, enchilada sauce, chili powder and salt. Bring the mixture to a boil. In the meantime, shred boiled chicken into small bite size pieces and add it to the broth mixture. Let the soup simmer for half an hour to 45 minutes over low heat, till it thickens. At last add grated cheese to the soup and continue to stir, till cheese melts and serve hot. |
|
|
 |