I’m back! Life has
definitely taken control lately. Between
teaching, photography, family, cooking and blogging, Mommy Guilt has sunk in
BIG time and the blog has suffered! I’m
hoping over the holidays I will be able to post more and update on all the cute
sessions I’ve had lately with great families. But, until then, you’ve GOT to
try this recipe! The weather’s getting
colder and we need to take advantage while we can! This soup is perfect for a cold night! And, who doesn’t love a dish made completely
of cheese?
Anyone who knows me, knows
how much I L-O-V-E that certain Red Pepper restaurant!
So much so that my husband and friends groan when I mention it. In fact, I have to wait until hubby is out of town to order it To Go because we have spent too many meals endulging my obsession. And I don't even dare mention to my friends, except those two lucky girls that love it as much as I do! Thank God for them!! I’ve wasted countless hours researching recipes in hopes of incorporating
them into my weekly menus! I can’t even put into words how excited I was
when I found “their” Chicken
Enchilada Soup recipe. The first
time I made it, it was A-MAZ-ING! But, I
burnt on the bottom. The recipe calls for a
whole block of Velveeta and a cup of Masa.
Those two ingredients together just adhere to the bottom of the pot and leave you
scrambling to recover before it’s too late!
So, this time I rigged my own super-sized double boiler and it didn’t
burn! I will tell you that this soup requires a lot of TLC. I was constantly stirring making sure it wouldn’t
stick. It honestly rivals the real thing! Brian says it’s better than the restaurant,
but he is bias! Of course, I added a
little here and there, but for the most part, I stuck to the recipe. If you like it spicy, you could even throw in
some diced jalapenos when you sauté the vegetables.
Doesn't it look yummy and cheesey?! Stay tuned for the recipe for Mexican Cornbread! It was a perfect side kick to this show stopper!
The must haves!
Ingredients
2 tbsp
vegetable oil
1 small
yellow onion
2 colored
bell peppers of your choice (I used red and yellow)
GARLIC (as
much as you want!!)
4 cups
chicken broth
1 cup Masa
Harina
3 cups water
1 cup
enchilada sauce (as mild or hot as you like, I used medium)
16 oz
Velveeta (I used 2% this time and couldn’t tell a difference)
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
You will need two big pots, one that fits into the larger
one. Fill the bottom one with water and
start it boiling so it is ready to go when you need it.
My newest trick is using a rotisserie chicken to save time. Hello shortcut!! Now you can skip right onto the veggies. However, if you are cooking your own chicken,
you need to cook the chicken in the vegetable oil, remove and sauté onions,
garlic and bell peppers next. Add more vegetable oil if necessary.
Add the 4 cups chicken broth to the sautéed veggies.
In a separate bowl, add 1 cup Masa and 2 cups of water and
whisk until smooth then stir into the chicken broth and veggies.
At this point you need to put your pot into your already boiling
double boiler!
Add the last 1 cup of water, 1 cup enchilada sauce and
spices and bring to a boil.
Shred the chicken and add to soup.
Reduce heat and simmer for 30-40 minutes and stir
regularly.
I love the smell of onions and garlic cooking!
Mix together the Masa and 2 cups water removing all lumps!
My fancy double boiler!
Let it simmer for 30-40 minutes and stir regularly! Watch out for sticking!
Top with Pico de Gallo, shredded cheese (because you know you can never get enough of that ooey, gooey, cheese) and tortilla strips!
I promise you won’t regret making this extremely sinful soup!
