This is a spin on one of my favorite soups, Chicken tortilla soup.  This soup features the amazing black bean and receives a boost from enchilada sauce, green chilis and onions.
Nutri-licious Highlights:
Chiles
  • Considered on the healthiest spices available.
  • Capsaicin is found in chiles and known to relieve pain and inflammation associated with arthritis.
  • Rich in vitamin C and carotenes to boost the immune system
Onions
  • One of the top health foods that contain sulfur compounds – natural antibiotics
  • Contains a wide range of flavonoids – help fight carcinogens in the body
  • Has anti-inflammatory and antibacterial action that can help reduce nasal congestion due to a cold.
  • Rich in chromium
  • Good source of vitamin C
Black Beans
  • Rich in nutrients
  • Cholesterol-lowering fiber (high in insoluble fiber – indigestible part of plants.)
  • low in fat
  • high in magnesium – makes them a great food for people suffering or at risk for heart disease
  • Rich in antioxidant compounds  that can help prevent cancer and blood clots

 

 

1 can black beans
1 can enchilada sauce
1 7 oz can green chilies
2 onions diced
1 cup organic salsa
24 oz chicken stock
2 dried chilli peppers for extra heat 😊 (optional)

 

Directions:
Dump all ingredients into crock pot and bake on high for 4 hours or low for 8 hours.
Once done use immersion blender to blend all ingredients. Can leave a bit chunky or make it smoother. If you don’t have an  immersion blender you can blend in small batches in a blender.
Serve with a dollop of Greek yogurt. Can serve with and quesadillas for some extra yum.

 

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