Chicken Enchilada Soup Lvl 1 Somersize Recipes

EASY CHICKEN ENCHILADA SOUP

Steps:

• Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

SOMERSIZING CHICKEN ENCHILADA SOUP

Steps:

• Puree first 3 ingredients together in food processor.
• Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, sauté stirring constantly about 1 minute.
• Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors).
• Add in thinly sliced chicken breast (or shredded rotisserie) and simmer about 15 more minutes.
• Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
• 3.Before serving stir in a cup of cheddar cheese until melted.
• 4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
• ****FOR LEVEL 2:.
• After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
• Continue on to step 2.****.

CHICKEN PARMESAN LVL 1 SOMERSIZE

Steps:

• Put 2 tbsp olive oil in pan. Crush garlic and finely chop bell pepper. Add to pan.
• Saute slowly till soft. Add crushed tomatoes, seasoning and sweetener. Let sauce simmer 7 minutes. Then add 1 more tbsp olive oil and simmer 3 more minutes.
• Saute chicken in 2 tbsp olive oil with salt and pepper. Once done place in pan and cover each breast with 1/4 cup cheese.
• Place in broiler till melted then top with marinara sauce.