Monday, December 19, 2011

Chicken Enchilada Soup

This recipe has been in my "to make" folder for years now.  I got it from a former co-worker, who brought it for lunch one day.  I didn't need to taste it to know that I needed a copy of the recipe. Fast forward about five years, and it turns out I was right.  I'm only kicking myself about not having made it sooner.

While this soup doesn't make for a very beautiful photograph, the taste is enough to put vanity aside! :)

Original recipe calls for DOUBLE these quantities...which would be enough for you to eat for at least a week.  Also, don't be intimidated by the number of ingredients.  The final product is worth it!

1 TBSP canola oil
1/2 c chopped onion
1 tsp minced garlic (or 2 cloves)
1 (4oz) can diced green chiles
4 1/2 c water
1/4 tsp black pepper
2 tsp beef bullion (I used 2 cubes)
2 tsp chicken bullion (same)
1 can cream of chicken soup
2 chicken breasts, cooked and cut into bite-sized pieces
1 TBSP A-1 sauce
2 tsp Worcestershire sauce
1 tsp cumin
1 tsp chili powder
12 corn tortillas
3 c cheddar cheese, grated
1/4 tsp paprika

Saute onion and garlic in oil.  Add remaining ingredients (except tortillas, cheese, and paprika).  Bring to a light boil.  Cover, reduce heat, and simmer 20 min.

Cut tortillas into 1/2 inch pieces, and grate cheese.

After the 20 min of simmering, add tortillas, cheese, and paprika.

Simmer uncovered 10 minutes.

Comments from the cook:  I had a 7oz can of green chiles, and used the entire can.  Next time I'll probably opt for a few less, but it's certainly a way to amp up the flavor.  I also just used 2 cups of grated cheese instead of 3.  The flavor of the soup is so good that the cheese isn't the main attraction, and I think I'll add even less next time.

Reheats really well the next day (with a bit of extra water added).

Originally shared by John Wadley, former co-worker at Provo Craft.


1 comment:

  1. How many do you think this would feed and for how many days? I'm trying to stop making things that end up being wasted...like MY chicken enchilada soup that will feed a family of 8 for 3 meals.

    So, would you recommend halving THIS recipe...so a quarter of the original?

    -chels

    ReplyDelete

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