Sunday, June 9, 2013

Creamy Chicken Enchilada Soup

This is another recipe born out of my husband's constant need for Mexican-ish food while on a healthy, lower carb diet. Seriously, every time I ask him what he wants for dinner, he says chili. Or Taco Bell, only half joking. I make a great low-carb chili, but I do not want to eat it every night.

This little number lets you have all the great flavors of a creamy chicken enchilada in a bowl! Not sold on that one? It's actually really good. And really, really creamy. The secret is sauce based on canned pumpkin and Greek yogurt. Still not sold? Trust me on this one! My husband, who is not a fan of pumpkin or Greek yogurt loves this (he also doesn't know they're in there). This is yet another addition to my savory recipes using pumpkin. To see all of them, click here:

Creamy Chicken Enchilada Soup
1 onion, chopped
1 T garlic
2/3 lb bell peppers, chopped
3 cups reduced-sodium chicken broth
2 cans Rotel tomatoes
1.5 lbs boneless, skinless chicken breasts or tenders, whole
1 15-oz can pumpkin puree
1 15-oz can pinto beans, rinsed and drained
1 T Goya Adobo seasoning (or 1 T salt)
1 T cumin
2 t oregano
1 t coriander
1 tsp smoked paprika
black pepper and red pepper to taste

1 cup nonfat Greek yogurt
shredded cheddar cheese
chopped green onion
tortilla chips (if you're not concerned about carbs)

In a large pot or Dutch oven, saute the onion and garlic until translucent. Add all remaining ingredients (except garnish) and bring to a simmer. Simmer for 10-15 minutes, depending on the size of your chicken breasts. When chicken is cooked through, turn off heat, remove from the pan to cool for a minute, then shred. Return chicken to the pot. Let soup stand 5-10 min, then stir in the yogurt. You must wait or the yogurt will curdle in the soup. Top each serving with remaining garnishes.