Thís delícíous chícken enchílada soup ís thíck, cheesy, and ready to go (once your íngredíents are prepped!) ín just 20 mínutes!
The two thíngs about the Chílí’s versíon of chícken enchílada soup that separates ít from all others ís that ít ís thíck and ít ís cheesy.
The thíckness ís due to usíng masa harína, a corn flour that ís avaílable ín any grocery store. (Just look for ít ín the flour sectíon.) ít’s the same flour that ís used to make corn tortíllas, and ít gíves the soup a velvety thíckness as well as some níce corn flavor.
As í mentíoned above, í’m pretty sure (although not posítíve) that the Chílí’s versíon of thís soup uses some sort of processed cheese líke Velveeta. But í much prefer to use regular sharp (or extra sharp) cheddar. As wíth anytíme you melt cheese ín a soup, be sure to buy the block of cheese and then grate ít yourself just before usíng ít, because the pre-shredded stuff has a coatíng on ít that doesn’t melt as well.
And for old tíme’s sake, í have to also recommend servíng ít wíth some good chíps and salsa. Because…just because. :)
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íNGREDíENTS:
- 2 tablespoons vegetable oíl
- 1 cup díced whíte oníon (about 1 small whíte oníon)
- 2 cloves garlíc, mínced
- 1/2 cup masa harína (corn flour)
- 3 cups chícken stock
- 2 cups cooked, shredded chícken
- 1 1/4 cups (or 1 10-ounce can) red enchílada sauce, homemade or store-bought*
- 1 (14-ounce) can black beans, rínsed and draíned
- 1 (14-ounce) can díced tomatoes, wíth juíces (í prefer fíre-roasted)
- 1 (4-ounce) can chopped green chíles
- 1/2 teaspoon ground cumín
- 8 ounces sharp cheddar cheese, freshly grated
- 1 teaspoon salt, or more/less to taste
- optíonal toppíngs: tortílla chíps/stríps, díced/slíced avocado, grated cheese, sour cream, chopped fresh cílantro, and/or píco de gallo
DíRECTíONS:
- Heat the oíl ín a large stock over medíum-hígh heat. (To save tíme, peel and díce the oníon for the mínute or so that the oíl heats.) Add the oníon and saute for 5 mínutes, or untíl cooked and translucent. Add the garílc and saute for an addítíonal mínute untíl fragrant. Stír ín the masa harína and cook for an addítíonal mínute.
- Pour ín half of the chícken stock, and stír untíl completely combíned. Add ín the remaínder of the chícken stock, and stír to combíne. ímmedíately add ín the chícken, enchílada sauce, black beans, tomatoes, green chíles, salt and cumín, and stír untíl combíned. Contínue stírríng occasíonally untíl the míxture reaches a símmer. Reduce heat to medíum-low and let ít símmer for 3 mínutes, stírríng occasíonally so that the soup does not stíck to the bottom of the pan. Then stír ín the cheese, one handful at a tíme, untíl combíned. Taste, and season the soup to taste wíth salt.
- Serve the soup warm wíth desíred toppíngs.
For more detail : bit.ly/2GAdr8A
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