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CHICKEN ENCHILADA SOUP

Alex, The Defined Dish
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

+ 1 tsp chili powder

1/2 tsp

cumin

1/2 tsp

sweet paprika

1 tsp

garlic powder

1/2 tsp

onion powder

1/4 tsp

dried oregano

1/4 tsp

cayenne pepper

1 cup

yellow onion (finely diced)

1/2 cup

diced red bell pepper

1/2 cup

diced green bell pepper

2 tbsp

extra virgin olive oil

1 tsp

kosher salt

1/2 tsp

black pepper

1 tbsp

ghee

2 tbsp

arrowroot flour

2 tbsp

tomato paste

4 cups

low-sodium chicken broth

1

14.50z can fire roasted diced tomatoes (undrained)

1 4 ounce can

diced mild green chiles ( undrained)

3 cups

cooked shredded chicken ( (I use Rotisserie))

4

radishes (thinly sliced and cut into matchsticks)

1 cup

iceberg lettuce (thinly sliced)

2 tbsp

fresh cilantro (chopped)

1

lime (cut into wedge)

2 people Recommend This Recipe