Tuesday, February 14, 2012
YUM!! That's is the word that everyone used to describe this soup last night. Yes, I am still on my soup thing. I can't help it, it is just so yummy. This one has been on the list to make for a long while now. Every time I pull chicken out for dinner the kids ask "Oooo, are you making chicken enchilada soup tonight?"
So last night, I braved it and gave it a whirl. I will admit, the reason it has been on the list and not in the pot is because I was really nervous about this soup. I wasn't sure if it was going to turn out as yummy as I was envisioning in my head. And let's face it, when times are tough, I can't be affording to make a whole pot of something that ends up getting dumped out because it is yucky instead of yummy.
So last night I gave it a whirl, and thank goodness, it turned out wonderfully. Everyone asked for a bigger batch next time because only one person got to go back for seconds. With that being said, here is the recipe in case you want to try this scrumptousness yourself.
1 pound chicken
1 large can chicken broth (49.5 oz size)
1 cup finely chopped onion (I used a mix of green and red onions) remember to set some aside for topping
1 jalapeño, finely chopped (adjust to taste, the jalapeños we had were huge!)
1-1/2 to 2 Tablespoons minced garlic (adjust to your taste)
1 teaspoon chili powder
2 cups green enchilada sauce (homemade or canned) I used canned - hot style
1/3 cup water
2 Tablespoons corn starch
1/4 finely chopped fresh cilantro
1-1/4 low fat shredded cheese (I used colby jack mix)
1 roma tomato, diced
Cook chicken in covered pan with 1/2 cup of the chicken broth. Sprinkle both sides with the chili powder.
While the chicken in cooking dice the veggies. Saute the onion and garlic in 2 Tablespoons of the chicken broth. Add the jalapeño and saute for 30 more seconds. Add the remaining chicken broth and the enchilada sauce and let simmer.
Once the chicken is cooked through shred and add to the pot. Add all the juices from the chicken pan to the soup pot. Let all ingredients simmer together for 20 minutes. Mix the water and the cornstarch and add to the soup. Simmer for an additional 10 minutes. Add the cilantro right before serving and mix well. (this preserves the cilantro flavor, adds much yumminess to the soup).
Divide the shredded cheese equally between all servings as a topping. This recipe makes 10 1-cup servings. Each bowl will get 1/8 of a cup. Add any other toppings, I topped ours with cheese, green onions, and tomatoes. Also yummy would be fresh green cabbage, fresh tortilla strips, a dollop of sour cream anything really that you would want on your enchilada.
And, for those of you keeping track, this lovely soup is 3 Weight Watcher PointsPlus per cup.
And as promised, Monday nights is our trade yummy dessert night. Last night was my turn. Here is what we had:
So yummy. Chocolate pudding with whipped cream and white chocolate covered raspberries. I wanted to make cups out of the white chocolate but couldn't do it without adding too many calories or points. So, that idea was quickly nixed. So I dipped the raspberries as planned, and spread some of the white chocolate on the inside of the cup instead and then used the remaining chocolate to fill each little raspberry. So delicious!
So here is the skinny on this dessert. 5 pointsplus for that heavenly glass of dessert up there. The chocolate pudding is only 1 WW pointsplus for 1 cup. I used Jello brand fat free, sugar free cook and serve and made it with water instead of milk. If anyone wants directions on how to do that let me know. The whipped cream is lite whipped cream and 0 pointsplus for 2 Tablespoons. Rasperries of course are 0 pointsplus. So here is where the majority of the points came in. The white chocolate. It is 4 pointsplus for 30 grams, melted with 1/2 teaspoon of shortening. So next time I am only going to do 15 grams with 1/4 teaspoon and skip the chocolate on the glass. Save a couple of points. Once it hardened on the glass it was kinda hard to get it off. Either that or double the amount of raspberries cause those sure were delicious. Rachel and I decided we could eat rasperries all day long if they were always covered with white chocolate.
So that's what was cookin' this week. How 'bout at your house?