Had an Oven Roasted Chicken Breast sub on Whole Grain bread from Subway. Loaded with tomatoes. Added some honey mustard to it. Only 360 calories total. Go Subway!
This Chicken Enchilada Soup is fairly improvised. I based it off of such soups I've had before at places like Chiles.
Start by making Enchilada sauce. Trust me, a homemade sauce is better. I made mine by altering an Emeril Recipe. Here's the link to that: http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html
I replaced the flour with Masa Harina, lower the chicken broth and replaced the tomato paste with a can of tomato sauce. And I began the dish with a half cup of onion and about four garlic cloves, simmered in two tablespoons of olive oil. I then mixed the masa in with the translucent onions to form a mild roux. From there I followed Emeril's directions. Once finished, I transfered the sauce to a blender and blended it to make it smooth.
With the pan cleared I began the soup:
Chicken Enchilada Soup
- 1 ½ cup Sweet Corn
- 1 ½ cup Black Beans
- 1 cup dry brown rice
- 5 cups chicken stock
- 3 cups enchilada sauce
- 1 pound chicken, chopped into bit sized pieces
Pour the chicken broth into a pan and turn up the heat to boil. Add the rice and once the broth begins to boil, lower the heat to simmer and cover, cooking for about 20-30 minutes. Once the rice is near done, add the rest of the ingredients and simmer for about 10 minutes. If I had had some jalapenos at the house, I would have diced one or two and added it to the soup. Serve with chips if so desired. Serving size is about 2 cups. We serve up 5 servings at dinner and will often have the leftovers for myself and Cora at lunch, since the kids get lunch from school.
Had a few pieces of fruit for dessert.
Total Calories for the Day: 968
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