Tuesday, April 2, 2019

ShRed's Chicken Enchilada Soup

I've had a blast working on this recipe. Here's how it goes - 

I take 4 thin half chicken breasts and slow cook them and tear them apart.

Then, 1 T. vegetable oil in a pan to cook 1 diced clove of garlic and 1/2 c. diced onion.

Mix 1 c. masa harina and 3 c. water (can find this in a bag in the cooking aisle or Mexican food aisle, like flour) in a large pot.

Add the cooked garlic and onion, 1 c. enchilada sauce, 16 oz of velveeta cheese, 1/2 tsp of hot sauce (I use buffalo sauce), 1-1/2 tsp Cowboy Spice Company Red River Fajita seasoning, 4 c. of chicken broth, 1 tsp salt. 

Add the chicken and 3/4 c. frozen corn.

Bring to boil and reduce heat to low and simmer 30-40 mins covered. 

I take corn tortillas and cut into thin strips and deep fry to put atop the bowl of soup. 

No comments:

Post a Comment

Herbed Chicken on Mashed Yams

Pretty easy but fancy meal with very complex exciting tastes. The lemon acid and the sweet yams mix well together. Cut up and peel one ...