Skip to main content

Friday Favorites

Today, I'm going to share one of my favorite recipes!  This is real winner at our house and we often serve it to guests.

Chicken Enchilada Soup adapted from a  cooks.com recipe

1 dozen corn tortillas
1 onion, chopped
4 cloves garlic, minced
2 tablespoon oil plus more for frying
14 1/2 ounce beef broth (we use water with bouillon)
10 ounce chicken broth (ditto with the bouillon)
1 can cream of chicken soup (undiluted)
1 pound baked chicken seasoned with fuego (mixture of spices, I'll have to find the recipe and add later, we make a big batch and use it for fajitas and this soup and any thing else that needs some tasty spicy goodness)
1 1/2 cup water
2 teaspoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chile powder (not the spice mixture, but ground chile peppers)
1/8 teaspoon ground pepper
2 cups Cheddar cheese, grated

Cut all tortillas into 1/2 inch strips and set aside half. Fry remaining half of tortillas in hot oil until crisp. Feel free to salt and then hide. If not, they will all be eaten before the soup is ready.

Saute onion and garlic in 2 tablespoons oil in Dutch oven (any heavy pot will do). Add next 10 ingredients, bring to boil. cover, reduce heat and simmer for one hour. Bring back to almost boil, add unfried tortilla strips and cheese. Simmer uncovered for 10 minutes. Serve with fried tortilla strips.

Makes about 8 cups

Comments

  1. It's so funny I made almost the same exact thing on thursday. A little bit different but I bet it tasted the same....

    ReplyDelete
  2. Oooo, sounds delicious!!! And who doesn't love a good soup recipe? Thanks so much for sharing!

    ReplyDelete
  3. Thanks for the comments!

    Alison-Is that the Tortilla soup recipe you posted? This one gets so thick the day after, it's almost a dip :D

    M.L.-I hope you like if you decide to try it!

    ReplyDelete

Post a Comment

Popular posts from this blog

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S

Project 52: Shiver me dufuses

This date I pulled out a puzzle that I had bought for Joel years ago.  I put up a little camp table , and even devised a system to keep the pieces in place with some fabric, so we could roll it up and stow it.  I was all ready to go and then the reality of the puzzle set in and I realised, I don't like puzzles.  I was already frustrated and worn out by the darn thing and we were only a mere few minutes into working on it!  Instead of getting upset, we changed plans. The puzzle was abandoned and Joel went out for a shamrock shake from McD's and two cherry pies.  We played some MadLibs .  The one we bought for Hannah today was Pirate themed and the story that was the funniest included a peg elbow and a pet pencil sitting on your shoulder saying "Shiver me dufuses!" We even had a joke book that we'd picked up for Hannah and read a couple of terrible jokes to one another while shuffling cards for cribbage. A fun night full of laughter and green shakes.  Well, I&#

KAF No-Fuss Focaccia

I really like making bread.  It's fun to get your hands dirty, but I understand that yeast is a scary thing for people who don't have experience with it.  Somehow, I started using it when I was young and too immature to understand the fear that comes along with wasting time, money and energy.  I had time and energy in abundance.  My first real forte into baking was in the 7 th grade.  I must have cooked before then because I choose to see which flour rose the highest using a cinnamon roll recipe.  I made a lot of cinnamon rolls that year and when I turned in my report, there were questions asked of me that I had no idea what she meant.  Questions about the weather and the heat of the oven.  Things that I didn't know could make a difference in the baking of bread.  Lots has happened since that first memorable baking.  Today, I invited a friend over to make bread.  I was kind of concerned about the strength of the yeast, because we bought a huge stash of it last year someti