Chicken Enchilada Soup, Cantaloupe, Cucumber Water, DD Banana Cream Pie

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 420kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • ½ Cucumber thinly sliced
  • Ice cubes optional

Chicken Enchilada Soup

  • 1 tsp Extra-virgin olive oil
  • ¼ cup White onion finely chopped
  • ½ Jalapeño pepper seeded and finely diced
  • ¼ Green bell pepper finely diced
  • 2 TBSP Fresh cilantro finely chopped
  • 1 clove Garlic minced
  • ½ tsp Ground cumin
  • ½ tsp Ground coriander
  • ¼ tsp Ground turmeric
  • ¼ tsp Garlic powder
  • ¼ tsp Dried oregano
  • ⅛ tsp Salt
  • ⅛ tsp Black pepper
  • ½ cup Red enchilada sauce
  • 2 cups Chicken broth Low-sodium
  • 1 cup Cannellini beans drained and rinsed
  • 6 oz Chicken breast boneless skinless cut into bite-size pieces
  • ½ cup Corn
  • 1 TBSP Lime juice
  • 2 TBSP Fresh cilantro chopped

Toppings

  • 2 TBSP Cheddar cheese Shredded olive-oil-based
  • 2 wedges Lime optional
  • ½ Jalapeño pepper sliced optional
  • Fresh cilantro optional

Cantaloupe

  • 2 slices Cantaloupe or cubed

Dessert

  • 2 pieces DD Banana Cream Pie
US Customary - Metric

Instructions

  • Prepare all ingredients as listed.
  • Combine the cucumber and water. Refrigerate while you prepare the meal. Serve over ice, if desired
  • Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion, jalapeño, green bell pepper, and fresh cilantro. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
  • Stir in the garlic, cumin, coriander, turmeric, garlic powder, oregano, salt, and black pepper. Cook for 30 seconds, until fragrant.
  • Add the enchilada sauce, chicken broth, and ½ to ¾ of the white beans. Add the chicken and gently stir to combine.
  • Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
  • While the chicken cooks, add the remaining beans and ¼ cup of the hot soup broth to a blender or food processor. Blend until mostly smooth. Add a little more broth if needed to help it blend.
  • Transfer the cooked chicken to a plate or cutting board. Shred it using two forks, then return it to the soup.
  • Stir the blended bean mixture, corn, lime juice, and remaining fresh cilantro into the soup. Simmer uncovered for 5–7 minutes, stirring occasionally, until the soup is creamy and slightly thickened..
  • Serve the chicken enchilada soup topped with shredded cheese, optional lime wedges, sliced jalapeño, or cilantro.
  • Serve with cantaloupe, cucumber water, and leftover DD Banana Cream Pie.

Nutrition

Calories: 420kcal | Carbohydrates: 42g | Protein: 39g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 1789mg | Potassium: 1207mg | Fiber: 9g | Sugar: 10g | Vitamin A: 979IU | Vitamin C: 37mg | Calcium: 233mg | Iron: 5mg

Chicken Enchilada Soup, Cantaloupe, Cucumber Water, DD Banana Cream Pie

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 420 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • ½ Cucumber thinly sliced
  • Ice cubes optional

Chicken Enchilada Soup

  • 1 tsp Extra-virgin olive oil
  • ¼ cup White onion finely chopped
  • ½ Jalapeño pepper seeded and finely diced
  • ¼ Green bell pepper finely diced
  • 2 TBSP Fresh cilantro finely chopped
  • 1 clove Garlic minced
  • ½ tsp Ground cumin
  • ½ tsp Ground coriander
  • ¼ tsp Ground turmeric
  • ¼ tsp Garlic powder
  • ¼ tsp Dried oregano
  • ⅛ tsp Salt
  • ⅛ tsp Black pepper
  • ½ cup Red enchilada sauce
  • 2 cups Chicken broth Low-sodium
  • 1 cup Cannellini beans drained and rinsed
  • 6 oz Chicken breast boneless skinless cut into bite-size pieces
  • ½ cup Corn
  • 1 TBSP Lime juice
  • 2 TBSP Fresh cilantro chopped

Toppings

  • 2 TBSP Cheddar cheese Shredded olive-oil-based
  • 2 wedges Lime optional
  • ½ Jalapeño pepper sliced optional
  • Fresh cilantro optional

Cantaloupe

  • 2 slices Cantaloupe or cubed

Dessert

  • 2 pieces DD Banana Cream Pie

Instructions
 

  • Prepare all ingredients as listed.
  • Combine the cucumber and water. Refrigerate while you prepare the meal. Serve over ice, if desired
  • Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion, jalapeño, green bell pepper, and fresh cilantro. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
  • Stir in the garlic, cumin, coriander, turmeric, garlic powder, oregano, salt, and black pepper. Cook for 30 seconds, until fragrant.
  • Add the enchilada sauce, chicken broth, and ½ to ¾ of the white beans. Add the chicken and gently stir to combine.
  • Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
  • While the chicken cooks, add the remaining beans and ¼ cup of the hot soup broth to a blender or food processor. Blend until mostly smooth. Add a little more broth if needed to help it blend.
  • Transfer the cooked chicken to a plate or cutting board. Shred it using two forks, then return it to the soup.
  • Stir the blended bean mixture, corn, lime juice, and remaining fresh cilantro into the soup. Simmer uncovered for 5–7 minutes, stirring occasionally, until the soup is creamy and slightly thickened..
  • Serve the chicken enchilada soup topped with shredded cheese, optional lime wedges, sliced jalapeño, or cilantro.
  • Serve with cantaloupe, cucumber water, and leftover DD Banana Cream Pie.

Nutrition

Calories: 420kcalCarbohydrates: 42gProtein: 39gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 91mgSodium: 1789mgPotassium: 1207mgFiber: 9gSugar: 10gVitamin A: 979IUVitamin C: 37mgCalcium: 233mgIron: 5mg
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