Tuesday, May 17, 2011
Chicken Enchilada Soup Recipe
Any how... It is rainy today in Southern California. When I used to live in Oregon I hated the rain. Because it was never ending. Here, I find I look forward to it. Because it doesn't come often, when it does it is almost exciting. Plus it is nice to know it will stay for a day or two and then be gone for a month. When it comes, it is time for comfort food and a fire. I usually spend the entire day in the kitchen.
What is your favorite comfort food? I have so many. Usually consisting of pasta, soup, bread. One of my favorite soups is: Chicken Enchilada Soup. I have made many different variations of this soup. This is by far the best I have ever had, or made. It is naturally gluten-free. Enjoy!
2 lbs boneless skinless chicken breasts, chopped
1 large onion, diced
2 cloves garlic, diced fine
1 15 oz can black beans, drained and rinsed
1 10 oz can enchilada sauce
1 cup diced tomatoes
4 cups chicken stock
4 corn tortillas cut into small bits
2 teaspoons cumin
1 teaspoon coriander
2 cups shredded cheddar cheese
1/4 cup freshly chopped cilantro
salt and pepper
*Tortilla chips for garnish* optional
*freshly minced serrano peppers for garnish* optional
Preheat a large soup pot. Drizzle with olive oil. Salt and pepper chicken. Add to soup pot. Add chopped onion. Cook until chicken is done. Add garlic and saute for 2 – 3 minutes. Add beans, tomatoes, enchilada sauce and chicken stock. Add cumin and coriander.
Bring to a boil and reduce to medium or medium-low heat. Add corn tortillas, little by little, sprinkling it evenly over the top of the soup. After adding each tortilla, mix into the soup well to add texture.
Cook soup for 20 – 30 minutes. After soup is done, add cheddar cheese and freshly chopped cilantro. Mix until cheese is melted and turn heat off. Serve.
I top mine with crumbled tortilla chips and sprinkles of freshly chopped serrano peppers for those that like a little extra spice.
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