Macros
PROTEIN
20g
CARBS
38g
FAT
2g
SERVES
5
CALORIES
271
Ingredients
- 770 ml / 1 large can of green or red enchilada sauce (I like to switch it up)
- 345 grams / 1 medium can whole kernel golden sweet corn NO SALT (typically has the best macros), drained
- 600 grams / 1 large can of black beans (or kidney beans if you prefer), drained
- 250 grams salsa (this recipe uses a chunky classic salsa)
- 320 grams / 1 medium can of stewed tomatoes in juice (find the can with the lowest carbs), do NOT drain
- 300 grams / 1 whole chicken breast
- 1 tsp of chili powder (less if you don’t LOVE chili)
- Fresh cilantro or coriander to taste
- Salt to taste
Instructions
Stovetop:
- If your chicken is frozen, defrost first. Heat a deep, medium-sized pot on the stove.
- Once hot, brown the chicken in the pot for 2 minutes each side. Then add all ingredients and stir.
- Place the lid on, and allow to cook for 20-30 minutes. Check frequently so it doesn’t bubble over. A simmer is fine, but keep it low.
- Once finished, remove the lid and use tongs or two forks to transfer the chicken to a cutting board.
- Using two forks, shred the chicken and then place it back into the soup. Divide the portions and serve.
This recipe comes from Working Against Gravity