Thursday, September 15, 2011

Chicken Enchilada Soup


6 to 8 cups of grandma's Mexican chicken broth

1 diced small red onion
1/2 a diced yellow pepper
1/2 a diced green pepper
1 small can crushed tomato
4 cups shredded chicken
1 small can drained and rinsed black beans
1 cup frozen corn
6 ounces cream cheese
Cayenne pepper & garlic powder
3 cups corn tortillas cut into strips
Olive oil
Salt & pepper
Cheese, green onion and sour cream to garnish


After your broth has simmered awhile in a sauté pan cook your vegetables in olive oil until they are tender then add to broth with the chicken and black beans. Stir in cream cheese and tomatoes and let simmer 30 minutes. Salt and pepper to taste.

On a cookie sheet coat tortillas in a little olive oil and sprinkle with garlic powder and cayenne. Broil until crunchy (like a chip).

Serve soup in a bowl topped with tortilla shreds, shredded cheese, green onion and sour cream.

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caldo de pollo de la abuela

So I had a dream two nights ago that my friend Lynn's grandma was teaching me to make chicken broth soup. Mind you, the woman never taught me to make anything or spoke English in my presence but I'm not going to split hairs.

The grandma soup had whole chicken legs, potatoes cut in quarters lengthwise, halved carrots and big pieces of onion but the kicker was this broth.

The broth was filled with spices and flavor and while I didn't recreate the whole soup last night I did make the broth as a base for another soup using different pieces of chicken. Also, in her recipe she mixed dried chiles with oil and ran them through the food processor with tomato sauce but I just used a little enchilada sauce.

So here is my version of the broth.

1 lb chicken breast
1 lb chicken thighs
1 yellow onion
3 carrots
2 celery stocks
2 bay leaves
1 adobo chile in sauce
1 small can red enchilada sauce
2 tablespoons each of cumin, chili powder and cayenne
1 tablespoon thyme
1 can diced tomatoes w/ chiles and onions (I used Rotel)
2 cups roasted tomatoes
3 crushed garlic cloves
Salt & Pepper


Place chicken and veggies in a sauce pan. Cover 2 inches higher than items in pot with water. Add garlic and bay leaves and thyme. Bring to a boil and simmer until chicken starts to fall apart a little. Remove chicken.

Take the tomatoes and blacken them on the BBQ, then dice them up to add to broth with everything else.

Place the broth and all remaining ingredients on low heat and simmer 1 to 2 hours.

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