Tasty Tuesday

We have had a lot of zucchinis this year from our garden. I have made everything from zucchini bread to fried zucchini to casseroles to freezing it to giving it away! I try to stay creative with what I do with all of them, and this recipe for Enchilada Soup is a bit of a mix up from the basic ways to use zucchinis. This is a Pampered Chef recipe I got awhile back from a neighbor's party. Though it may still be summer, I love soup and can eat it year around! If you prefer your soup with chilly weather, cut it up and freeze it and make this soup when it cools off because it's a winner!

Enchilada Soup
Pampered Chef
3 chicken breasts, cooked and shredded
1 small zucchini, cut into halved circles
1 red pepper, diced
2-3 tablespoons of oil
2 garlic cloves, minced
2 cans chicken broth
2 cans black beans, drained and rinsed
1 large can mild red enchilada sauce
1/4-1/2 cup cilantro, roughly chopped (put in amount you like to taste)
1/4 cup flour

In large pot, put oil and garlic. Cook for few minutes, be careful not to burn. Add chicken and flour, stir to coat. Add zucchini, pepper, chicken broth, black beans, and enchilada sauce. Bring to boil and simmer about 20 minutes. Add cilantro, remove from heat. Serve with tortilla chips, sour cream, and shredded cheese. **I have also added a can of corn to this. Feel free to mix up the veggies...this is a really yummy soup. Want a nutritional punch? Add a couple of your veggie purees, like the orange and white ones. This is such a flavorful soup no one will notice and you'll get lots of extra vitamins!