Today I whipped up some Chicken enchilada soup and Crustless spinach and asparagus quiche. It’s been cold here lately and although we in the deep south can’t wait for the cooler temperatures, we are certainly not used to it. To make up for that, I like to eat warm savory foods on these chilly days.
Chicken Enchilada Soup
2 chicken breast boiled and cubed
1 medium onion
4 cloves of garlic
1 can chicken broth
1 can Rotel tomatoes
1 can enchilada sauce
1 can water
2 small cans of green chilies
1 can pinto beans
1 package of Taco seasoning
1/2 tsp of cumin
16 ox frozen corn
Boil chicken and cube. Saute cut up onions and garlic until translucent in pan. When onions are garlic are done add to soup pot along with cubed chicken, chicken broth, rotel tomatoes, enchilada sauce, water, green chilies, pinto beans, taco seasoning, cumin and seasoning of your choice. Cook for 15-20 minutes on medium heat, stirring often. Add frozen corn, stir and let cook for about 15 more minutes.
Crustless Spinach and asparagus quiche
1/2 medium onion
5 cloves of garlic
2 cups of brococli
1 cup of asparagus
1 cup almond flour
1/2 tsp baking powder
1 cup milk (if dairy free use unsweetened almond or coconut milk) I used unsweetened coconut milk
Preheat oven to 400
Grease pie pan or quiche pan with olive oil
Cut up onions and garlic. Cook down until translucent. Add chopped vegetables, stir together, season to taste and sprinkle with olive oil. Cook on a medium to low heat, stirring often.
In a bowl, mix 4 eggs (whisked), almond flour, baking powder and milk. Season to taste.
Add vegetables to egg mixture.
Pour quiche mixture into pan. Top with parmesan cheese. Bake for 25 minutes.
You could add meat or different cheeses to it if you choose to.
I would love to know what you’re favorite soup recipes are. Feel free to share in the comment section of this blog or
leave on my facebook page, Inspired to Restore.