DFW Bariatrics and General Surgery, Dr. Sachin Kukreja’s practice, posted this video on its YouTube channel on March 11, 2025.
From the video’s description on YouTube
If you’re craving something a little spicy when you’re in the liquid stage after bariatric surgery, try my recipe for a smooth, high protein chicken enchilada soup.
32 oz chicken broth
16 oz Greek yogurt
1 red onion
1 tbsp garlic, or a few cloves
1 bunch of cilantro, chopped
2 tsp each of cumin, coriander, oregano, chili powder, and cayenne if you want more of a kick
1 can of diced tomatoes with either ancho or green chilis
2 tbsp tomato paste
1 can of pinto beans
Juice of 1 limeHeat a large pot on medium heat. Add avocado oil, dice onion, garlic, and the first round of dry spices (about 1 tsp each).
Add in the diced tomatoes with chilis and the pinto beans. Salt to taste.
Add in the chicken broth and half of the cilantro and bring to a boil.
Once the soup is boiling, add the lime juice and the rest of the dry spices.
Drop the heat to low, cover, and simmer for 10 minutes.
When the beans and onions are soft, remove from heat.
In a blender, add the Greek yogurt, 1 or 2 ladles of the soup, and the rest of the cilantro.
Blend on low to bring the yogurt up to temperature.
Then add the rest of the soup, making sure all of the beans make it into the blender.
Blend the soup until smooth. If you want to adjust salt, acid, or thickness, now is the time. (Broth can help thin out the soup, and more Greek yogurt can help if it’s too spicy.)
Once the soup is smooth enough, enjoy!
More videos from the practice are on Dr. Sachin Kukreja’s profile.
