Chicken Enchilada Soup

Ingredients:

4 cups chicken broth (4 condiments)

1 1/2 cups (6 oz) reduced fat sharp cheddar cheese, shredded (1 1/2 lean)

1 1/2 cups (9.51 oz) Roma tomatoes, diced (3 greens)

1 cup (5.26 oz) bell pepper, minced (2 greens)

1/2 cup (1.76 oz) green onion (1 green)

1/2 cup (2.05 oz) sliced radish (1 green)

1 teaspoon garlic, minced (1 condiment)

15 oz cooked chicken breast, *shredded (2 1/2 leaner)

4 tbsp sour cream (2 healthy fats)

1/2 teaspoon salt (2 condiments)

1/2 teaspoon ground black pepper (1 condiment)

4 tbsp red enchilada sauce (4 condiments)

Cilantro as garnish (optional)

Directions:

Prep the vegetables by washing, chopping, and mincing.

In a pot of the stove top, add the chicken broth, tomatoes, bell pepper, garlic, and chicken stirring it all together.

Stir in the sour cream, cheese, and enchilada sauce into your soup mixture.

Next, add and stir in the salt and pepper.

Place the lid on your pot, and cook the soup on a simmer for about 10 minutes.

Top with sliced green onions, radishes, and cilantro.

Makes 4 servings

Per serving:

1 leaner

1.75 greens

3 condiments

1/2 healthy fat

*Complete your healthy fat serving by adding .75 oz of avocado per serving*