Green Chile Chicken Enchilada Soup

This south-of-the-border-style soup is definitely one of our favorites! It’s creamy, just a little spicy, and simply delicious. The essential oils really round out the ethnic flavor. Who doesn’t appreciate an easy, slow-cooker meal on a busy day? You’ll absolutely love this soup!

Green Chile Chicken Enchilada Soup

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 1 lb. boneless, skinless chicken thighs or breasts
  • 2 cups chicken broth or stock
  • 8 oz. cream cheese, softened
  • 1 can (10 oz.) green enchilada sauce
  • 1 can (15 oz.) white beans
  • 3 cans (15 oz. each) black beans
  • 2 cans (4 oz. each) diced, fire-roasted, green chilies
  • 1 can (10 oz.) diced tomatoes (optional)
  • 4 tsp. ground chili powder
  • 1 tsp. salt
  • 3/4 tsp. paprika
  • 2 drops cumin essential oil
  • 2 drops cilantro essential oil
  • 1 drop black pepper essential oil
  • Toppings: cheese, sour cream, fresh lime, cilantro, etc.

Instructions:

    1. Place the chicken, chicken broth, enchilada sauce, beans, green chilies, diced tomatoes, seasonings, and essential oils* into a slow cooker. Stir the ingredients together, and cook on high for 3–5 hours or on low for 5–7 hours.
    2. Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
    3. Soften the cream cheese slightly in the microwave. Spoon small chunks into the slow cooker and stir it in. (*For stronger seasoning, stir in the essential oils at this point.)
    4. Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
    5. Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.

 

 

Artichoke Portobello Soup

This creamy vegetarian soup is packed with nutrients and flavor! In fact, you’ll think you’ve died and gone to heaven—it’s that good! It got rave reviews from the many people who tested this recipe in preparation for this post. Give it a try and let us know what you think!

Artichoke Portobello Soup

  • Servings: 4–6
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (113 g) butter
  • 1/2 cup (80 g) onion, diced (or green onions)
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 2 portobello mushrooms, chopped (or 6 crimini mushrooms)
  • 3 Tbsp. (23 g) flour
  • 4 cups (1 liter) chicken broth
  • 1 jar (4–6 oz.) marinated artichoke hearts, drained and sliced
  • 1 bay leaf
  • 1/8 tsp. (220 mg) cayenne pepper
  • 1 cup (240 ml) heavy cream
  • Salt to taste
  • 1 drop thyme essential oil
  • 1 drop oregano essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Place butter in a large saucepan over medium heat, and allow it to melt a little. Add onion, carrots, and celery; sauté until the vegetables start to caramelize.
  2. Add chopped mushrooms, sauté 3–4 more minutes, and then sprinkle with flour and stir for 1–2 minutes to allow the flour to cook in the butter. Add broth, artichokes, bay leaf, and cayenne pepper. Simmer for 15–20 minutes.
  3. Scoop soup into a blender, and pulse 5–10 times (this step can be skipped if you like larger chunks in your soup).
  4. Pour the soup back into the large saucepan, and stir in the heavy cream, salt, and essential oils. Cook 3–5 minutes, or until slightly thickened and heated through.

Tomato Basil Soup

If you have a garden this summer and need an idea that uses tomatoes, look no further! This soup is perfect for the cooling days and it pairs wonderfully with our Rosemary Artisan Sourdough Bread. It can even be frozen and thawed for a later meal—just remember to add the essential oils after it has been reheated.

Tomato Basil Soup

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 3 Tbsp. butter, avocado oil, or coconut oil
  • 2 medium onions, diced or coarsely sliced
  • 2–4 carrots, peeled and sliced
  • 3–4 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 1 quart bone broth
  • 5–6 large tomatoes, stems removed and chopped in half
  • 2 Tbsp. honey
  • Sea salt, to taste
  • 1 drop black pepper essential oil
  • 2 drops basil essential oil
  • 1/2 cup heavy whipping cream or 1 ripe avocado
  • Fresh basil leaves for garnish (whole leaves or cut ribbons)

Instructions:

  1. In a soup pot, saute butter/oil, onions, and carrots for 3–4 minutes until softened. Add garlic and tomato paste; stir for another minute.
  2. Pour in the bone broth, and add the tomatoes.
  3. Reduce heat to medium low and allow the soup to simmer for 20–30 minutes.
  4. Transfer soup to a blender (or use an immersion blender) and add honey, cream or avocado, and essential oils. Blend until smooth or as chunky as you like. You can also remove some of the tomatoes and chop them a little smaller and add them back to the soup after blending it. Add salt to taste.
  5. Garnish with basil leaves and serve immediately.

Note: We like to make this in an electric pressure cooker. Follow the instructions above, but rather than simmering the soup, just secure the lid, seal the valve, and cook on high pressure (or use the soup setting) for 10 minutes then quickly release the pressure. Add honey and other ingredients before blending.

Slow Cooker Irish Beef Stew

Celebrate St. Patrick’s Day this year with a hearty Irish Beef Stew! You can now enjoy the comforting flavors of this dish along with the health benefits of the essential oils. Try pairing this beef stew with our Rosemary Artisan Sourdough Bread for an easy make-ahead meal.

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