I have heard that this recipe is really similar to the Chicken Enchilada Soup at Chili's Restaurants. Even if it isn't, it's AWESOME! The secret to this recipe is the the addition of Masa Corn flour or Masa Harina. You can find it in almost any grocery store next to the regular all-purpose flour, or possibly in the mexican food section. You have to try it!!!
1 tablespoon vegetable oil
1 lb boneless, skinless, chicken breasts (approximately 3 breasts or so, depending on size)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa corn flour
3 cups water
1 cup enchilada sauce
16 ounces velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnishes for finished soup: Shredded cheddar cheese, crumbled corn tortilla chips, sour cream, and/or salsa
1. Add the 1 tablespoon oil to large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa corn flour with 2 cups of the water in a medium bowl and whisk until blended. Add masa mixture to pot with the onions, garlic and broth.
4. Add remaining water, enchilada sauce, velveeta, chili powder, cumin and salt to pot and bring mixture to a boil.
5. Shred the chicken into bite size pieces and add to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with any or all of the ingredients listed above.
Wednesday, September 30, 2009
Tuesday, September 29, 2009
Chilly fall weather is here! Time to break out one of my favorite pumpkin recipes! To easily ice the cookies, spoon the icing into a ziploc bag, zip it, and cut a tiny piece out of the bottom corner to squeeze icing on the cookies. SOOO much easier, and no mess! Enjoy!
2 cups Crisco
2 cups white sugar
2 cups canned pumpkin
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
1 cup packed brown sugar
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
Directions: Cream shortening, white sugar, and pumpkin. Add eggs and mix well. Sift together baking soda, ground cinnamon, salt, and flour. Add to the pumpkin mixture and mix well. Drop from spoon to cookie sheet, and bake 10 minutes at 350. To make icing, heat butter, milk, and brown sugar in a saucepan over medium-high heat until dissolved. Cool. Add powdered sugar and vanilla. Spread over warm cookies.