This is how I make enchilada soup when I actually want it to be as nutritionally beneficial as it is good. I start with two bone-in chicken legs, sear them, and build a real broth instead of using stock from a box. Then I layer in smoky chipotle, tomatoes, beans, and corn to turn it into a simple, filling soup that feels like a full meal.

These pork loin carnitas tacos are oven-braised with citrus, garlic, and bacon for rich flavor, then crisped for texture. Served with a deep, smoky salsa negra made without chipotles, plus fresh toppings. Includes freezing instructions.