Chicken Enchilada Soup, Cantaloupe, Cucumber Water, DD Cottage Cheese Cupcakes

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Chicken Enchilada Soup, Cantaloupe, Cucumber Water, DD Cottage Cheese Cupcakes

Prep Time 40

Cook Time 45

Servings

Calories 840kcal

Ingredients

Cucumber Water

24 oz Water
½ Cucumber thinly sliced
Ice cubes optional

Divine Dish Cottage Cheesecake Cups

3 Medjool dates pitted
1/3 cup Rolled oats
1.5 TBSP Pecans
1/4 tsp Ground cinnamon
1 cup Cottage cheese low-fat
2 TBSP Greek yogurt non-fat
1 tsp Vanilla extract
1 tsp Honey
1/2 Lemon zested
1/4 tsp Lemon juice

Berry Compote

2 cups Mixed berries fresh or frozen
2 tsp Maple syrup
1/2 tsp Lemon juice

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
8 oz Chicken breast boneless skinless cut into bite-size pieces
½ cup Corn
1 TBSP Lime juice
2 TBSP Fresh cilantro chopped

Toppings

¼ cup Cheddar cheese olive-oil-based shredded
2 wedges Lime optional
½ Jalapeño pepper sliced optional
Fresh cilantro optional
Avocado slices (optional)

Cantaloupe

2 slices Cantaloupe cubed

US Customary - Metric

Instructions

Prepare all ingredients per the instructions above..
Combine the cucumber and water. Refrigerate while you prepare the meal. Serve over ice, if desired.
If the dates are firm, soak them in hot water for 5–10 minutes, then drain well.
Make the cheesecake base: In a food processor, blend the dates, rolled oats, pecans, and cinnamon until a sticky mixture forms. Divide between ramekins, press firmly into the bottom, and refrigerate.
Prepare the cheesecake filling: Blend the cottage cheese until completely smooth. Add the Greek yogurt, vanilla, honey, lemon zest, and lemon juice. Blend until combined. Spoon over the chilled bases, smooth the tops, and refrigerate.
Simmer the mixed berries with the maple syrup and lemon juice over medium-low heat for 5–8 minutes, until slightly thickened. Let cool to warm while preparing dinner.
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 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 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 and optional lime wedges, sliced jalapeño, sliced avocado, or cilantro, cantaloupe, cucumber water, and Divine Dish Cottage Cheesecake Cups topped with compote.

Nutrition