Still got some leftover turkey? Me too! Love it. Today, I am off for a day of shopping and a movie with my guys and my mom. I made this yummy soup this morning while I was cooking breakfast for all. It always helps to use your time wisely in the kitchen, and double up when you can. With all the Mexican Spices in this recipe, the soup does not taste at all like Thanksgiving leftovers. It is smokey, spicy and cheesy and so good.
Gobble it Up! Enchilada Soup
2 cups cooked turkey, cubed or shredded
2 14 ounce cans chicken broth
1 14 ounce jar enchilada sauce (mine has 2 carbs per quarter cup)
1/2 head of cauliflower
1 bell pepper
1/4 onion
4 ounce can green chiles
1 cup black beans or black soy beans
1 Tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon Chipotle pepper powder
1 squirt lime juice
4 ounces cream cheese
Dice or shred turkey and chop all the vegetables. Make sure the cauliflower is finely diced, so it will resemble rice. Put all ingredients except cream cheese into a large pot to simmer for an hour. Add the cream cheese, allowing it to melt into the soup base. Add hot sauce, salt and pepper to taste. Serves 6 at about 10-11 carbs each using black beans. Soy beans would reduce the carb count further.
This is a yummy soup for all. The carby boys will likely prefer their soup with some crushed tortilla chips, and topped with some shredded cheese, but with all this flavor, who really needs the chips?
How many net carbs?
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