Green Enchiladas Chicken Soup Zesty and Creamy Green Enchiladas-Inspired Chicken Soup Ingredients: 1 lb (450g) cooked shredded chicken 2 tablespoons olive oil 1 small onion, diced 3 cloves garlic, minced 2 cups green enchilada sauce (store-bought or homemade) 4 cups chicken broth 1 (4 oz) can diced green chilies 1 teaspoon ground cumin 1/2 teaspoon chili powder 1 cup frozen corn kernels 1 cup black beans, drained and rinsed 1/2 cup sour cream or Greek yogurt Juice of 1 lime Salt and pepper to taste Fresh cilantro, chopped for garnish Tortilla strips or crushed tortilla chips for topping Shredded cheese (optional) Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened and fragrant, about 3-4 minutes. Stir in green enchilada sauce, chicken broth, diced green chilies, cumin, and chili powder. Bring to a simmer. Add shredded chicken, corn, and black beans. Stir and let cook for 10 minutes to allow flavors to meld. Reduce heat and stir in sour cream and lime juice. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro, tortilla strips, and shredded cheese if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 350 kcal per serving | Servings: 6 #greenenchiladas #chickensoup #enchiladasoup #mexicaninspired #comfortfood #easyrecipes #souplovers #weeknightdinner #quickmeals #mexicanflavors #chilirecipes #tortillatopping #homemadecooking #heartymeals #freshcilantro #limeflavor #cornandbeans #creamycomfort #mealprepideas #souprecipe Warm up your evening with this zesty Green Enchiladas Chicken Soup 🌿🌶️ Creamy, spicy, and packed with flavor — a perfect twist on classic comfort food! 🍲✨

Tuscan Chicken Soup Hearty Tuscan-Inspired Chicken and Vegetable Soup Ingredients: 1 lb (450g) boneless, skinless chicken breasts 1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 3 carrots, sliced 3 celery stalks, sliced 1 zucchini, diced 1 (14 oz) can diced tomatoes 6 cups chicken broth 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper flakes (optional) 2 cups fresh spinach, chopped 1/2 cup small pasta (like ditalini or elbow macaroni) Salt and pepper to taste Fresh parsley, chopped for garnish Grated Parmesan cheese for serving Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent and fragrant, about 3-4 minutes. Add carrots, celery, and zucchini; cook for another 5 minutes until slightly softened. Pour in chicken broth and diced tomatoes. Stir in oregano, thyme, red pepper flakes, salt, and pepper. Add chicken breasts whole to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes or until chicken is cooked through. Remove chicken, shred it with two forks, then return shredded chicken to the pot. Stir in pasta and cook until tender, about 8-10 minutes. Add chopped spinach and cook for another 2 minutes until wilted. Serve hot, garnished with fresh parsley and Parmesan cheese. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 280 kcal per serving | Servings: 6 #tuscansoup #chickensouprecipe #italiancomfortfood #heartymeals #homemadesoup #vegetablepacked #easyitalianrecipes #souprecipes #chickenandpasta #winterwarmer #healthysoup #italianflavors #weeknightdinner #mealprepideas #souplovers #spinachrecipes #comfortfood #slowcookedflavor #homemadehealing #delicioussoups Cozy up with a bowl of Tuscan Chicken Soup! 🍲 Hearty veggies, tender chicken, and a touch of Italian herbs make this the ultimate comfort food. 🍅🍗🌿

Mulligatawny Soup Creamy Indian-Inspired Mulligatawny with Chicken and Apples Ingredients: 2 tablespoons butter or ghee 1 medium onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon curry powder 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne pepper (optional) 1 large carrot, diced 1 celery stalk, diced 1 apple (preferably Granny Smith), peeled and chopped 1/2 cup red lentils, rinsed 1/2 cup basmati rice, rinsed 4 cups chicken broth 1 cup cooked shredded chicken 1 cup full-fat coconut milk Salt and black pepper to taste Fresh cilantro for garnish Juice of half a lemon Directions: In a large pot, melt butter over medium heat. Add onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant. Stir in curry powder, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices. Add carrot, celery, and apple. Stir and cook for another 3 minutes. Add red lentils, rice, and chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 25 minutes or until lentils and rice are tender. Stir in shredded chicken and coconut milk. Cook uncovered for another 5-7 minutes to heat through. Season with salt, pepper, and lemon juice. Adjust consistency with more broth or water if desired. Garnish with fresh cilantro before serving. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 360 kcal | Servings: 6 servings #indianinspired #comfortfood #mulligatawny #souprecipes #chickensoup #glutenfree #dairyfree #spicyfood #lentilsoup #heartymeals #weeknightdinner #easyrecipes #souprecipe #onepotmeal #nutritious #cozyfood #wholesomeeats #applesoup #riceandlentils #fallfavorites Warming up with this creamy, spiced Mulligatawny Soup tonight! 🍲✨ A cozy bowl of goodness that’s packed with flavor and comfort.