Wednesday, February 24, 2016

Chicken Enchilada Soup

This simple soup uses Corn Flour- of Masa Harina to thicken and add flavor.  (I had to order this online.)  I think all the kids liked this.  Having different toppings helps.  The night we had this, I had homemade guacamole to top it with.  (These pics are of the leftovers, and it was all gone).  You make a homemade enchilada sauce that goes into this recipe.  I prefer the flavor of the homemade sauce to the canned stuff, but I suppose one could use a can of it for this recipe.
Chicken Enchilada Soup
adapted from Gimmesomeoven

2 tablespoons olive oil
1 cup diced white onion (about 1 small white onion)
2 cloves garlic, minced
1/2 cup masa harina (corn flour-not corn meal)
3 cups chicken stock
2 cups cooked, shredded chicken (like from a rotisserie chicken)
1 1/4 cups (or 1 10-ounce can) red enchilada sauce (recipe for homemade follows)
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juices
1 (4-ounce) can chopped green chiles
1/2 teaspoon ground cumin
4-8 ounces sharp cheddar cheese (I only used 4oz; it was perfect)
salt to taste
optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

1.  Heat the oil in a large stock over medium-high heat.  Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.

2.  Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.  Serve the soup warm with desired toppings.

Homemade Red Enchilada Sauce

2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (not cayenne!)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

1.  Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Use immediately or refrigerate in an air-tight container for up to two weeks.
*Use the whole amount in the soup recipe, above.
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