Someone's in the kitchen with Dinahhhhhh!

I posted this recipe back when I first started on blog*spot, and it never migrated to the new digs. Oldest daughter called yesterday and mentioned that she misses it, so I'm reposting it for her. Now that we're moving towards cooler weather, my thoughts turn to homemade soup. This is one of our favorites.

Chicken Enchilada Soup

1 Tbsp vegetable oil
1 lb chicken breast fillets (about 3)
1 clove garlic, pressed
½ cup diced onion
4 cups chicken broth
1 cup Masa Harina (corn flour)
1 cup enchilada sauce
16 oz Velveeta
1 tsp chili powder
½ tsp cumin
1 tsp salt
3 cups water

Directions
1. Add oil to large pot on medium heat. Add chicken breasts and brown 4-5 minutes per side. Set chicken aside.
2. Add onions and saute until theystart to become translucent (~2 minutes). Add garlic and cook another minute. Add chicken broth.
3. Combine Masa Harina with 2 cups water and whisk. Add to pot.
4. Add remaining water, enchilada sauce, cheese and spices. Bring to a boil.
5. Shred chicken to bite sized pieces and add to pot. Reduce heat, simmer 30-40 minutes until thick.

Top with shredded cheese, crumbled tortilla chips, sour cream, scallions, and/or pico de gallo.

Notes
I don't shred the chicken, I cut it up into bite-sized pieces before cooking it.
You'll find Masa Harina in the ethnic food aisle of the grocery store.
A box of Swansons Chicken Stock = 4 cups.
You can use canned enchilada sauce, but it's noticably better if you make your own. Easy to do too.

Enchilada Sauce

1 Tbsp olive oil
2 cloves minced garlic
1 tsp minced onion
½ tsp dried oregano
2½ tsp chili powder
½ tsp dried basil
1/8 tsp ground black pepper
1/8 tsp salt
¼ tsp ground cumin
1 tsp dried parsley
¼ cup salsa
1 8oz can tomato sauce
1½ cup water

Directions
Heat oil in saucepan over medium heat.
Add garlic and sauté for a minute.
Add everything but the water and mix well.
Add the water, bring to a boil.
Reduce heat to low and simmer 15-20 minutes.

You can use the leftover sauce as a marinade. Add the juice of one lime or a splash of vinegar for tang.

Posted by Ted at September 28, 2003 05:02 PM | TrackBack