Sunday, January 20, 2013

Chicken Enchilada Soup like Chilis

CHICKEN ENCHILADA SOUP LIKE CHILIS 
Chicken Enchilada Soup like Chilis Restaurant 
It is another COLD day in Utah, a perfect day for making hot soup. I had some poached chicken in the fridge and decided to make one of my favorite soups; Chicken Enchilada. It tastes just like the famous soup at Chilis Restaurant. 
Here are some of the ingredients I use.  I have a giant jar of Taco Seasoning mix, but you could use a packet of one. I always have enchilada sauce on hand, so I use what I have. 
I always start by chopping and browning my sweet onion in a Tablespoon of butter and a Tablespoon of oil. Then I add the Mexican Corn Flour....and stir it up for a few minutes. 
It looks like this...it comes in a package just like a 5 pound bag of flour. You can make corn tortillas out of it and
pork tamales. I use this flour all the time. 
Stir in a few Tablespoons and cook the flour with the onions and a little bit of broth to make a roux. 
It should look kind of like this when you have simmered it for about 3 minutes.  Now it's time to add the rest of the chicken stock and the veggies. 
After adding the chicken stock, I puree a can of diced tomatoes in the blender and add that in. Then I add the 2 cans of enchilada sauce. I love the Rosarita Brand, but use whatever you have purchased on sale. I had 1 mild and 1 medium can and it tastes perfect. 
I also add the 1 1/2 cups of frozen corn. Then I chop up my chicken breasts (2 large or 3 small) and dump that in too. Then I start spicing it up with cilantro, taco seasoning, chili powder and cumin. 
This was 2 large chicken breasts I diced up. When I buy chicken fresh they don't shrink down as much as some that I've purchased at Walmart. Costco frozen breasts usually don't shrink down either, so those are a good buy. 
Here is the Chicken Enchilada Soup before I added the corn and the beans. It is a thick  base.  I just added cilantro and the spices. It already tastes wonderful! 
Now while that is simmering for about 10 minutes on low I start to figure out what toppings I would like to add. I usually add diced avocado, fresh cilantro, cheese, and some fried tortilla strips or just broken up tortilla chips.  Some people also like  fresh tomato diced into their soup too for a more chunky texture. 
 Slice up your avocado right in the peeling, then just scoop it out with a spoon. No mess!
I would fry up some tortillas and then cut them into 1 inch pieces about now. Then add them to your soup as toppings or as part of the soup. Or if you are lazy like me, just use some Tostitos chips and break them up in your soup.

Here is my Chicken Enchilada Soup and I'm just starting to add my toppings.....yummy....
Chicken Enchilada Soup like Chilis Restaurant....it is SO GOOD! 
CHICKEN ENCHILADA SOUP RECIPE 
2 large or 3 small chicken breasts cut up into cubes
1 large, sweet onion diced and caramelized
3 Tablespoons Masa Harina (Mexican corn flour)
11/2 teaspoons chili powder
1 teaspoon cumin
a few shakes of Taco Seasoning Mix
1 teaspoon Lawrys or Johnnys season salt
2 cups chicken broth (or water with 2 bouillon cubes)
2 small cans enchilada sauce of your choice (I used 1 can of mild, one can of medium)
1 medium can of tomatoes (pureed in the blender)
11/2 cup frozen yellow corn
1 small can black beans (drained)
Top with mixed shredded Mexican cheeses and sour cream, tortilla strips (or fried, sliced tortillas) and diced avocado, and chopped cilantro. (I usually use Tostitos Tortilla Chips with this recipe, or I fry some tortillas).

Caramelize onions in 1 Tablespoon butter and 1 Tablespoon oil. Add 3 tablespoons of Masa Harina and 1/2 cup of the chicken broth and make a roux. Cook for a few minutes on low. Then add the rest of the chicken broth and the spices and the cut up chicken. Add the corn and the enchilada sauce and season to taste. Puree a can of diced tomatoes and dump that in. Simmer for 10 minutes on low. Then add the beans. Simmer another 5 minutes while you chop the avocado, grate the cheese and chop the cilantro. It's ready to serve start to finish in about a half hour. Top with sour cream, tortilla strips (or fried tortillas cut up into bit sized pieces), avocado, cilantro, and cheese. It is delicious and filling. Serves 6

Chicken Enchilada Soup....it is a great winter soup to warm you up on a cold, snowy day!


2 comments:

Susan Avery said...

Pattie - I made this soup a while ago. It was delicious! I am going to make it this weekend. Thank you for posting it again.

Susan

Pattie Moss said...

Thanks Susan! I love it too. And it is a pretty healthy soup which adds to the pleasure of eating it! Thanks for stopping by!

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