GOLDEN VALLEY, Minn. — The holiday season is up and running. With it comes opportunities to enjoy amazing tables full of great food, and perhaps, the worry of what might happen to your waistline. Sue Moores, RD, Kowalski’s Markets Nutritionist shares a delicious tried and true strategy for keeping your weight locked in and your taste buds happy with the plan.

Green Chicken Enchilada Soup

Makes about 16 cups

Ingredients:

1 tbsp. Kowalski's Extra Virgin Olive Oil

1 yellow onion, chopped

4 cloves garlic, minced

2 jalapeño peppers, seeded and chopped

¼ cup chopped fresh cilantro

1 tbsp. Kowalski's Ground Cumin

½ tsp. freshly ground Kowalski’s Black Peppercorns, plus more if desired

15 oz. can gluten-free green enchilada sauce

15 oz. jar tomatillo (green) salsa

15 oz. can Northern beans, rinsed and drained

10 oz. frozen corn, thawed

8 cups low-sodium gluten-free chicken broth

1 ½ cups shredded Kowalski's Signature Rotisserie Chicken

DIRECTIONS

Heat oil in a deep pot over medium heat. Add onion, garlic, jalapeño and roughly ½ the cilantro; sauté for 5-6 min. Add cumin; cook for 1 min. Stir in black pepper, enchilada sauce, salsa, beans, corn and broth; bring to a boil. Add chicken; reduce heat to low and simmer, covered, for 10 min. Garnish individual bowls with remaining cilantro; season with additional black pepper to taste, if desired.