My first soup of the fall! We had a short stretch of torrential rain and it was wonderful. We’re back to summer now (in October!!), but soup weather was a lovely memory while it lasted. This soup tastes just like an enchilada in a bowl and was super easy to make. You pretty much throw everything in a pot and let it work its magic.
Chopped Garlic (I used about 4 cloves)
1/2 tsp cumin
1/2 c Masa Harina
2 c Chicken Stock
1 cans Black Beans, rinsed
28 oz can Crushed or Diced Tomatoes
4 oz can Chopped Green Chiles
1 c Frozen or Fresh Corn
2 Chicken Breasts
Sharp Cheddar Cheese, freshly grated
Saute onion and garlic.
Sprinkle with cumine and the masa harina and cook until it starts to brown.
Slowly add in the chicken stock.
Add in the enchilada sauce, beans, tomatoes, chilies, and corn.
Place the whole chicken breasts in the soup and let everything simmer.
Once the chicken is cooked through, remove from the soup and shred with forks.
Add the chicken back in and stir in the cheese to taste.
Can be topped with sour cream, salsa, or whatever Mexican toppings you like.
Recipe from Gimme Some Oven
This is one of those things you never knew you could make so easily. I always though enchilada sauce would be difficult to make, but it’s not! Depending on the chili powder you use, the sauce may look brown, but the taste is awesome.
2 T Oil (I used grapeseed, just make sure it has a neutral taste)
2 T Flour
4 T Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cumin
1/4 tsp Oregano
2 cups chicken or vegetable stock
Heat oil in a small saucepan.
Add flour and stir together for about a minute.
Add the seasonings.
Gradually whisk in the stock.
Simmer for 10-15 minutes until thick
Use less chili powder if you don’t like heat.
The sauce will thicken up when refrigerated.
Recipe taken exactly as is from Gimme Some Oven
My second cooking adventure with a cast iron skillet. I think it makes everything taste better. This was thrown together out of various things I had in the kitchen. Nothing like “a little of this and a little of that” type cooking when you’re in the mood to mix food genres!
Frozen Vegetables, chopped
Brown Rice, cooked
Heat skillet and once very hot melt butter
Add in the onion and garlic, cook until starting to soften
Add in the frozen vegetables and saute until starting to crisp
Push vegetables to the side of the skillet and cook the chicken until it has browned
Stir everything together and saute for a little bit
Push everything to the side again and add in the eggs (I used 3) and scramble
Mix everything together and add the black beans and rice
Stir everything together well and saute for another 10 minutes or so.
Once it’s good and fried, add in a just enough salsa to lightly coat everything
Stir in a handful of chopped cilantro and lime zest
I used butter with every step. It helps make it crispy without drying everything out.
The best part of fried rice is actually frying the rice and making it crispy. Once everything is added and stirred together, let it sit in the skilled undisturbed so it can crisp up.
Far better than the fast food version, of course!
Can Black Beans
Shredded Mexican Cheese Mix
Chipotle Sour Cream:
Canned Chipotle Peppers
Heat oil in pan and cook onion and garlic until softened.
Add canned tomatoes and seasoning, cooking until tomatoes break down slightly and lose some of their rawness.
Add in black beans and chicken and stir to combine.
Stir in cheese and add any additional seasoning as desired.
Spoon the mixture into a flour tortilla and fold up like a burrito.
In a separate skillet, heat oil until hot.
Gently set the burritos in the pan and flip when the first side is browned and crisp
Serve with the chipotle sour cream
To Make Chipotle Sour Cream:
In a food processor or blender, blend the can until smooth.
Stir into sour cream until desired spiciness level has been reached.
This is just a basic outline of a recipe. You can do anything you want for the filling.
I also browned the sides of the burritos because the crispiness was the best part of the whole thing.
This soup has practically made me famous. The Husband can’t get enough and my Mom begs me to make it. It’s become our traditional Christmas Eve meal.
4-6 Cloves Garlic
2 Small Cans Chicken Stock
1 Can Refried Beans
1 Large Can Tomatoes
2 Limes, zest and juice
Handful Chopped Cilantro
Shredded Chicken (1-1/12 breasts are usually sufficient)
Chop vegetables and sauté in olive oil until soft
Add in shredded chicken
Add in liquids/canned ingredients and let simmer until tomatoes lose their rawness
Add in lime and cilantro at the end.
Spices should be added with each step
Tortilla strips: Cut up tortillas & sauté with olive oil and salt until crispy
Takes longer than you’d think to make, but well worth it
If you have a stand mixer, shred the chicken with the paddle attachment. Saves a ton of time.