It’s no secret that we eat a lot of soups over at our house. They are usually easy to make, the recipes can be doubled and frozen easily, they go good with most side dishes, and they are perfect for cold weather. ’Skinny’ soups are also a great way to keep your calorie intake low (well, that and will power), because most healthy soups are fairly low calorie. I highly suggest doubling this recipe and freezing some for later, because it’s delicious and makes an easy dinner, or quick lunch to bring to work.
This recipe was from Paula Dean (so you know, a bajillion calories to begin with), so I knew I would have to fix it a bit. It also called for ground beef, so since we are vegetarians, that was taken out. You could easily add the meat back in, and I will even leave a note for what to do with it at the bottom. Anyway, meat or not, this recipe turned out so good! I love, love, love Mexican food, and enchiladas especially, and it felt like I was eating the real deal here. My husband loved it too, and it’s definitely going to be on our regular rotation from now on!