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Full detail recipe with description nutritional info and time and question answer enchilada chicken pasta sup
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Here’s a complete recipe for Enchilada Chicken Pasta Soup, including a detailed description, nutritional info, cooking time, and a Q&A section.
- Enchilada Chicken Pasta Soup
Description:
Enchilada Chicken Pasta Soup is a hearty, flavorful dish that combines the bold taste of chicken enchiladas with the comfort of a creamy pasta soup. This Tex-Mex fusion features tender chicken, smoky enchilada sauce, pasta, beans, corn, and cheese all simmered together in a rich, slightly spicy broth. It’s perfect for cozy dinners, meal prep, or serving a crowd.
Ingredients:
Soup Base:
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10 oz) can red enchilada sauce (mild or medium)
4 cups chicken broth
1 (14 oz) can black beans, rinsed and drained
1 cup corn kernels (frozen or canned)
1 (14 oz) can diced tomatoes (fire-roasted preferred)
2 cups cooked shredded chicken (rotisserie works well)
Pasta:
1½ cups dry pasta (rotini, penne, or macaroni)
Seasonings:
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper to taste
Finishing Touch:
1 cup shredded cheddar cheese (or Mexican blend)
½ cup sour cream or cream cheese (for creamy version)
Chopped cilantro (optional garnish)
Sliced jalapeños, tortilla strips, lime wedges for serving
Instructions:
Sauté Veggies:
In a large pot, heat olive oil over medium heat. Add onions, garlic, and bell peppers. Sauté for 4–5 minutes until softened.
Add Liquids and Chicken:
Stir in enchilada sauce, chicken broth, tomatoes, beans, corn, shredded chicken, and spices. Bring to a boil.
Cook Pasta:
Add pasta directly to the soup. Reduce heat to a simmer and cook uncovered for 10–12 minutes, or until pasta is al dente.
Make It Creamy (Optional):
Turn off the heat. Stir in cheese and sour cream or cream cheese until melted and well combined.
Serve:
Ladle soup into bowls. Garnish with cilantro, jalapeños, tortilla strips, and a squeeze of lime.
Nutrition Information (Per Serving – Based on 6 Servings):
Nutrient Amount
Calories ~420 kcal
Protein 28 g
Carbs 38 g
Fat 18 g
Fiber 6 g
Sugars 5 g
Sodium ~900 mg (depends on enchilada sauce and broth)
Tip: Use low-sodium broth and cheese to reduce sodium content.
Total Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minute
Frequently Asked Questions (FAQ)
Q1: Can I use green enchilada sauce instead?
A: Yes! It changes the flavor profile slightly but still tastes amazing.
Q2: Can I make it in a slow cooker?
A: Absolutely. Sauté the veggies first, then add everything (except pasta and dairy) to the slow cooker. Cook on low for 6 hours. Add cooked pasta and dairy before serving.
Q3: Is this soup freezer-friendly?
A: Yes, but freeze without the pasta and cheese for best texture. Add those fresh when reheating.
Q4: Can I make it vegetarian?
A: Yes! Omit the chicken and use extra beans or a plant-based protein. Use vegetable broth instead of chicken broth.
Q5: How spicy is this?
A: Mild to medium, depending on the enchilada sauce and added jalapeños. You can adjust to tast