Thursday, January 20, 2011

Cheesy Enchilada Soup

This recipe is supposedly a copy of a recipe from Chili's.  I don't know, I've never tried their enchilada soup, but this one was goooooood.

You could easily use leftover cooked chicken in this recipe if you like, just omit steps 1-3.  This soup gets really thick as it sits, so you may want to add a little extra water or stock to thin it if you have leftovers the next day. 


If any of my local friends don't want to buy the "masa harina" for this recipe you can get some from me.  I have way more than I'm going to use any time soon.


Cheesy Enchilada Soup

1Tbsp. vegetable oil
1 lb chicken breast fillets ( approx. 3 fillets)
1/2 c.up diced onions
1 garlic cloves, pressed, to taste
4 c. chicken broth
1 c. masa harina
3 c. water
1 can. enchilada sauce  (10 oz.)
16 oz. Velveeta cheese
1 tsp salt
1 tsp. chili powder
1/2 tsp. cumin

1.  Heat oil over med. heat in a large pot. 
2. Add chicken breasts and brown for 4-5 minutes per side. 
3.  Set chicken aside, and shred to bite size pieces when it cools slightly.4.  Add onions and garlic to oil and saut√© over medium heat for about 2 minutes
5.  Add chicken broth.
6.  Combine masa harina with 2 cups of water in a bowl and whisk until blended.  Add masa mixture to pot..
7.  Add remaining 1 c. water, enchilada sauce, cheese and spices to pot and heat through until cheese is melted and ingredients are well combined. 
8.  Add chicken. 
9. Reduce heat and simmer soup for 15 minutes or until thick. 
10.  Serve garnished with crumbled corn tortilla chips, and pico de gallo.

Pico de Gallo

2 med.tomatoes, diced  
1/2 c.diced onion 
1 chopped fresh jalapeno pepper, seeded and de-ribbed  
2 tsp. finely minced cilantro 
1 pinch salt 

Toss ingredients together.



source:  Jennifer E.

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