Recipes

Chicken Enchilada Soup

Mexican 

• Cooking Time: 30
• Servings: 4-5
• Preparation Time: 10
• 2-3 Chicken breasts, diced
• Butter
• Salt & Pepper
• 1 ear fresh Corn, blanched and cut from cob
• 1 can Black Beans, rinsed and drained
• 1 sm can diced Green Chilis
• 1 can Ro-Tel Tomatoes or other Mexican-style tomatoes w/lime & chilis
• 1/4c fresh Cilantro, chopped
• 1 1/2 - 2c Chicken Broth
• 1/2c Sour Cream
• Shredded Cheddar-Jack Cheese, for garnish

* Saute chicken in butter in soup pot or Dutch oven til brown. Season w/salt & pepper.

* Add all remaining EXCEPT sour cream. Bring to a low boil and simmer 20-30min.

* Add sour cream, blend well and heat through.

* Serve topped with shredded cheddar/jack cheese blend.

*** Hubby crunched up some of his fav Mexican junk snacks, Salsa Grava flavor Takis, which are rolled corn chips dusted in chili powder. Gave it a little more texture.

We have a new Sunday hangout- Red Lion Grog House in the Square. Sunday's .40 cent wings, $3 Sun Kings, and Hubby had the soup du jour. It was, you guessed it, Chicken Enchilada soup! It was mighty tasty, and I said, "I can make that"! It's pretty simple, and I had everything in it at home, so when we got back, I gave it a shot. Mine was a little soupier, but I'm guessing that's because the supplier had put a thickening agent of some sort in it. Tasty!

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Author: Red Lion Grog House