Ingredients
Scale
- 1 pound chicken breast shredded
- 2 cans of diced tomatoes (14.5 ounces each)
- 1 can dark red kidney beans (15.5 ounces)
- 1 can great northern beans (15.5 ounces)
- 1 can black beans (15 ounces)
- 1 container of chicken broth (32 ounces)
- 1/2 head of cauliflower
- 1 cup Velveeta
- 1 medium sized onion
- 7 small sweet peppers
- 1 tablespoon of olive oil
- 1 can tomato sauce (8 ounces)
- 1 enchilada sauce mix (1.5 ounces seasonig packet)
- 2 cups mild shredded cheddar cheese
- 1 container of Sour cream (Use to garnish on top of soup)
- 1 package of tortilla strips (Use to garnish on top of soup)
Instructions
- Chop up the onion and sweet peppers. Then place olive oil into sauce pan. After they are cooked add to stock pot. Then using same sauce pan place chicken breasts in there with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add the shredded chicken to the stock pot. Rinse and drain all varieties of the beans before adding to stock pot. Chop up the cauliflower and add to the pot. Add the diced tomatoes, tomato sauce, Velveeta, enchilada sauce mix, shredded cheddar cheese to the pot. Bring to a boil stirring often. Once the cheese is melted reduce the heat and simmer for 20 minutes to bring all the flavors together. Garnish with sour cream and tortilla strips.
Nutrition
- Serving Size: 20
- Calories: 162
- Sugar: 4
- Sodium: 343
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 7
- Protein: 12
- Cholesterol: 42