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

Greek Chicken - Perfect Summer Food

With summer arriving, my palate begins to shift and I daydream about some of the great ingredients to be found. One that comes to mind...