Sunday, September 14, 2014

Enchilda Soup Zupa's Cafe Style and Clean Eating

I decided I needed to get my recipes on my blog again.  I keep losing track of where I stash the scraps of paper I write them on, and they aren't in my Pinterest collection since they haven't been put on the blog.  So, today is the day for my favorite enchilada soup recipe.


I feel in love with enchilada soup when my oldest got her first job working at a popular cafe called Zupas.  I was pretty much addicted.  Because money is not something we have an over-abundance of, I couldn't justify all of my trips to get soup.  So I had to make a recipe I could fall in love with, and I am proud to say it worked!

So, here is what I've come up with, and it is really similar to Cafe' Zupa's  recipe if you've ever been there.


Ingredients:
1 large sweet onion
1 T minced garlic
1/3 C olive oil

Puree/chop onion in food processor.  Saute these ingredients on medium for about 5 minutes, then let them continue to caramelize on medium-low for at least 20 minutes (if you like a sweeter flavor).











Puree 2 large tomatoes and 4 tomatillos in food processor.
This is the part where I sneak in other veggies, today it is a summer squash.

 I found recipes for fresh enchilada sauces, and they are delicious.  I don't like reinventing the wheel, so I am linking you!
Red Enchilada sauce recipe here.
Green enchilada sauce recipe here.

Add the ingredients for the red enchilada sauce:
3 oz tomato paste
2 tsp cumin
1/2 tsp roasted coriander
1/4 tsp chili powder
1 tsp smoked paprika
1/2 tsp chipotle
1/4 c flour (I used Bob's Gluten Free mix)

Stir together to form a roux.  Add 3 cups chicken or vegetable stock.  Bring it to a boil, then reduce heat and simmer for 8 minutes.  Stir frequently.

If you are making your green enchilada sauce from scratch, now is the time.  I was out of half of the ingredients, so I used a can of it.


Add 1 pound of chicken (boneless, skinless, whatever type) to the crockpot.  You will shred it later.

Pour the tomato/tomatillo/hidden veggie puree over the chicken.
Pour your enchilada sauces over the chicken.

Add 2 drained cans reduced sodium black beans (or soak your own overnight the night before).
Add 1 bag of frozen white corn.

Let it cook on high 3-4 hours, or low 6-8 hours.

Shred the chicken, and put it back in.
Serve with sour cream, cheddar, avocado.
Click here to get a printable copy

April's Chicken Enchilada Soup
(Vegetarians just omit chicken and use vegetable broth)

Ingredients:
1large sweet onion
1 T minced garlic
1/3 C olive oil
2 large tomatoes
4 tomatillos
1 large can Green Enchilada sauce (canned or make your own)
1 large can Red Enchilada sauce (or make your own)
1/4 c flour (I used Bob's Gluten Free mix)
3 cups chicken or vegetable stock
1 pound of chicken (boneless, skinless, whatever type)
2 drained cans reduced sodium black beans
1 bag of frozen white corn (we prefer the flavor of the white variety)
Vegetables you want to include (summer squash is good and easy to hide)
sour cream, cheddar, avocado to top it


1. Puree/chop onion in food processor.  In a large pot, saute onion, garlic, and olive oil on medium for about 5 minutes, then let them continue to caramelize on medium-low for at least 20 minutes (if you like a sweeter flavor).

2. Puree 2 large tomatoes and 4 tomatillos in food processor.  This is the part where I sneak in other veggies, today it is a summer squash.

3. Add 1 pound of chicken (boneless, skinless, whatever type) to the crockpot.  You will shred it later.

4. Pour the tomato/tomatillo/hidden veggie puree over the chicken.

5. Pour your enchilada sauces over the chicken.

6. Add 2 drained cans reduced sodium black beans (or soak your own overnight the night before).

7. Add 1 bag of frozen white corn.

8. Let it cook on high 3-4 hours, or low 6-8 hours.

9. Shred the chicken, and put it back in.

10. Serve with sour cream, cheddar, avocado.