Enchilada Soup (phase 1-4) serves 4
1/2 cup bell pepper
1 qt water
1 IP chicken soup packet prepared w/ 10 oz water
1 tbsp chili pepper (ground ancho)
1 tsp liquid smoke (mesquite)
2 tbsps ground cumin
1 tsp garlic
1 tsp fresh cilantro
1 1/2 tsps sea salt
10 oz rotel tomatoes (chilies)
2 tbsps chiles (canned diced green)
4 cups boneless skinless chicken breasts (cooked)
Olive oil cooking spray
Preheat covered pot.
Soften 1/2 cup of diced bell pepper in pot sprayed with olive oil cooking spray.
Add water and sea salt.
Add seasonings: chili, cumin, garlic, liquid smoke and cilantro to salted water.
Add prepared chicken soup and chicken to salted water and bring to simmer.
In a bowl, place can of diced tomatoes with chilies (and juice) to 2 cups of water. With immersion blender, smooth to puree. Then add to soup pot.
Simmer for 20 minutes until flavors meld.
Spoon into warm soup bowls.