Oh Dang. In fact, make it a Double-Dang! We have had a stomach flu knocking us around here and about the only nibbling is on dry toast, applesauce and my husband at the door as he has not left here for 5 days.
Now that bellies are on the mend, the famous cabbage soup was in demand from the boy and chicken noodle from the girl. This made me reminisce about the first Soup Swap I attended in January. I made five quarts of the now famous Cabbage Potato Soup and was super excited to bring home 5 different soups in exchange – talk about a win-win situation! The soup I started with was the Chicken Enchilada Soup and boy did I score with that one.
Although I would not recommend in the midst of a stomach flu, I do recommend you dream about having this soup when all is well.
Without further ado, Chicken Enchilada Soup….
1 tablespoon olive oil
1 lb. boneless, skinless chicken breast halves
1/2 cup diced onion
1 clove garlic, minced
2 cans (14.5 oz each) chicken broth
1/4 cup masa harina (fine corn meal)
1/2 cup water
1 cup enchilada sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon oregano flakes
1 can black beans, washed and drained
1 can (4oz) green chilies, chopped
1 can white hominy, washed and drained, optional
1 can sweet yellow corn, washed and drained
1 can (28oz) crushed tomatoes
1 teaspoon cayenne pepper sauce (like Frank’s)
1. Heat oil in large pot over medium heat and brown chicken breasts. Shred or cube and set aside.
2. To the pot, add onions and garlic; saute for 2 minutes or until onions are translucent. Pour in chicken broth.
3. In small bowl, combine/whisk masa harina with water. Add masa harina mixture to the onions, garlic and broth. Add everything else (except chicken) and bring to boil.
4. Finally, add chicken and reduce heat to low. Simmer for 30-40 minutes or until thickened. Add more water as needed. Serve with garnish (lime, cilantro, grated cheese, crumbled tortillas, sour cream) and cornbread.
What are your favorite soups?