Melanie's Clean Eats!

Chicken Enchilada Soup

8c.  chicken broth
2lbs.  boneless skinless chicken breasts
1 3.5oz c. chopped chiles
1 yellow onion, peeled and quartered
4 med. russet potatoes, peeled and quartered
1 red bell pepper, cut into large chunks
3-4 c. butternut squash cubes
3 cloves garlic, chopped
1 tsp. salt
11/2 tsp. cumin
1c. sour cream
1 8oz c. tomato sauce
2c. great northern white beans, rinsed and drained
2TBS. taco seasoning

In lrg. pot, add chicken broth, chicken, green chile, onion, potatoes, pepper, butternut squash, garlic salt and cumin. Bring mixture to a boil and simmer, covered, until the chicken is cooked through and the veggies are tender, about 20 minutes.
Remove the chicken, shred or dice.  Ladle the remaining veggies and broth into the blender, in several batches if needed) and puree the broth and veggie until smooth.  Pour the pured soup mixture back into the large pot.  Whisk in the sour cream and tomato sauce.  Stir in the taco seasoning, beans and cooked chicken.  Cook until heated through.
Serve soup with additional toppings:  tortilla chips, sour cream, shredded cheese, avocado, pico de gallo or salsa, etc. The option are endless!


Pico de Gallo

3-4 chopped tomatoes
Juice of a lime
Handful of chopped cilantro
Med. minced onion
Seeded/diced jalapeno
Salt

Mix in food processor


Cucumber Bites

2 cucumbers
2oz. feta cheese
1/4tsp. salt
1tsp. parsley or dill
Black pepper

Cut lengthwise, remove seeds, make bottom so hey don't fall over.  Dice other half in 1/4 pieces.  Combine the diced ones with the cheese, dill, salt and pepper.  Divide and fill and slice.