- 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
I am obsessed with this recipe.
- It’s easy to double, triple or quadruple.
- It’s extremely macro-friendly - only 2 grams of fat!
- The meat options are versatile, OR you can make it vegetarian.
- It is SO cheap to make because 80% of the ingredients are canned!
- It’s easy to add extra macros, too. Need some fat? Add sour cream or cheese. Carbs? Serve with rice. Protein? Throw in extra meat or high protein vegetables. Perfect for dinner parties as a starter or main dish.
- Instant Pot or Pressure Cooker:
- Place the Instant Pot rack in the bottom of the pot. Then add all ingredients - including whole chicken breast - into the instant pot.
- Close and lock the lid, turning the vent to “sealed.” Now set your pot to high pressure. For unfrozen chicken, set your pot to high pressure for 9 minutes. For frozen chicken, set your pot to high pressure for 15 minutes.
- Once finished, you can either naturally or manually release the pressure.
- Then, remove the lid and carefully take out the chicken. Use tongs or two forks to remove it. Transfer the chicken to a cutting board or large bowl.
- Using two forks, shred the chicken and then place it back into the soup. Use a ladle to divide the soup into four portions. Serve straight away or freeze them down for later.
- 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.
- PRO TIP: If you want to be really accurate and ensure the chicken portions are evenly distributed, it’s easy. When you remove the chicken from the pot for shredding, divide the soup into bowls/or containers straight away. Once the chicken is shredded, weight and evenly divide it. Place the even chicken portions into the soup. A little extra effort makes for extra accuracy.
I have also used lean ground beef for this recipe and it's delicious. Worth it if you want this soup to be a higher fat meal.