Enchilada Soup

Have you ever called out sick to work when you weren’t only to find yourself with a cold a few days later? Apparently this also happens if you blog about being sick to get out of running. The cold and flu fairies feel that your mocking them and out of no where you get sentenced to a few days of endless stuffy noise, sore throat, and maybe a nice dry hacking cough. I’m taking zicam, zinc, loads of vitamin C, and lots of advil.

I think a nice bowl of spicy soup also sounds like a good idea. My friend, Susan, sent me this recipe for Enchilada soup. She works at a local high school that not only teaches students how to cook but it also teaches them how to run a restaurant. Which is a vast improvement to the home-ec class I took. We just learned how to make different types of breads (rolls, loafs,muffins) from the same dough recipe. I can’t say I held onto the recipe but this looks good and the garlic and spices are excellent for fighting a cold. However, when I make it I’ll try it with a sharp cheddar cheese instead of velveta cheese product.

Enchilada Soup

1 Tablespoon vegetable oil
1 pound of chicken breast
½ cup diced onion
1 clove garlic pressed
4 cups of chicken broth
1 cup Masa
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon cumin

Garnish
Shredded cheddar cheese
Crumbled corn tortilla chips
Pico de gallo/salsa

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

Combine masa with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for about 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn chips and pico de gallo. Makes about 12 servings.