Это предварительный просмотр рецепта "Chicken Enchilada Soup, Chili's".

Рецепт Chicken Enchilada Soup, Chili's
by Global Cookbook

Chicken Enchilada Soup, Chili's
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 8

Ингредиенты

  • 2 Tbsp. vegetable oil * see note
  • 2 Tbsp. chicken base
  • 1 1/2 c. diced onion
  • 4 ounce minced green chiles *Betsy's addition
  • 1 tsp grnd cumin
  • 2 tsp chili pwdr ** see note
  • 1 tsp chopped garlic
  • 1/4 tsp cayenne pepper
  • 1 c. masa harina
  • 8 c. water divided
  • 1 c. crushed tomatoes
  • 4 ounce Velveeta Light cut in small cube
  • 1 1/2 lb boned and skinned chicken breast halves cooked and cubed

Инструкции

  1. Original called for 1/2 c. oil.
  2. Original called for 1 tsp chili pwdr
  3. In large pot, place oil, chicken base, onion, chiles, and spices. Saute/fry till onions are soft and clear, about 5 min.
  4. In another container, combine masa harina with 2 c. water. Stir till all lumps dissolve. Add in to sauteed onions, bring to boil.
  5. Once mix starts to bubble, continue cooking 2-3 min, stirring constantly. This will eliminate any raw taste from masa harina.
  6. Add in remaining 6 c. water to pot. Add in tomatoes; let mix return to boil stirring occasionally.
  7. Add in cheese to soup. Cook stirring occasionally, till cheese melts. Add in chicken; heat through.
  8. Made this for dinner and it was great. I lowered the fat content some, added some green chiles, doubled the chili pwdr, and, since I didn't have the crushed tomatoes, I took a 14.5 ounce can of diced fire-roasted tomatoes and pulsed them in the food processor.
  9. I've never tasted the original, but this was really good.