It's finally cold here in Fort Worth. Hooray! We celebrated this week by making enchilada soup. Easy to make and very hearty. I especially like this version because you make your own chips!
Enchilada Soup (serves 6 or more)
5 chicken breasts
4 cloves of garlic, minced
2 small onions, chopped
2 T olive oil
6 (14.5 oz) cans chicken broth
2 (19 oz) cans mild red enchilada sauce
2 cups masa harina
2 t ground cumin
2 t chili powder
1 (10 oz) cans Rotel tomatoes (I use the spicy kind)
15 corn tortillas cut into thin strips, brushed with olive oil, sprinkled with salt and baked at 350 degrees until crisp
Avocado, monterrey jack cheese and cilantro for garnish
-Saute garlic and onion until soft
-Add shredded chicken and stir until heated
-Mix 1/2 cup masa haring with enchilada sauce in a blender and blend until smooth
-In a large pot, heat chicken broth and add 1 1/2 cups masa harina and then the enchilada sauce mixture
-Continue cooking on medium heat, then add spices and Rotel tomatoes
-Bring to a slow boil, add chicken, garlic and onion mixture and simmer for 30 minutes
-Garnish and enjoy!
In self-control news, I have still not shopped for myself at J.Crew, despite their offering of yet another sale this week. Luckily, the only thing I think is completely amazing is sold out.
Of course, there is always the J.Crew store…
And, more from the wedding of the century. I made a little video of Jacquelyn and Brian's wedding on iMovie. I had never used iMovie previously, but it's so easy and fun. I love it now!
xoxo,
Regan
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