Easy Enchilada Soup
I like soup, but it never really fills me up. Do you feel the same way? I never was one for stew, but I do really like hearty one pot meals that leave you licking the bowl. This is one of my answers to that search.
All the greatness of enchiladas without the tortillas and easy to make on a week night time crunch.
What you'll need:
1/2 Rotisserie Chicken - Shredded
1 Medium Onion - Chopped
2 Cans Chicken Stock
1 Can Petite Diced Tomatoes
1/4 Cup Diced Chiles
1/4 Head Green Cabbage - Shredded
4 oz Cream Cheese
3 Tbsp Chili Powder
3/4 tsp Cumin
1/2 tsp Garlic Powder
1/4 tsp Oregano
1/2 tsp Xanthan Gum or thickener of choice
1/4 tsp Salt
1 tsp Avocado or Coconut oil
How to Prepare:
In a large pot warm the oil over medium heat and add the onion. Stirring frequently, cook the onion until it starts to become translucent. Add one can of chicken stock and spices and stir until well blended.
Add the other can of chicken stock, petite diced tomatoes, chiles, cabbage and chicken. Let simmer on medium low until the cabbage is cooked through (about 30 minutes).
Add the cream cheese and cook until it is well blended into the soup (about 10 minutes).
Serve with optional toppings-
Crispy Fried Jalapeños