Tuesday, May 1, 2012

Hot soup for a rainy May day

Today I switched up my lunch salad for a warm, thick, spicy soup. It has been raining all day and when I was running errands I passed Chili’s. Their rich spicy chicken enchilada soup came to mind, and just the thought of it made me feel warm. So, I picked up a whole chicken (since it was about the same price as a few chicken breast cutlets or 2 chicken breasts) at Target and immediately went to work once at home. I simmered the chicken on low for 1 1/2h with a few onion slices, garlic cloves, a carrots, celery, thyme springs and 2 bay leaves to make a very large pot of chicken stock. Once the stock was done,  I started the soup. Indeed, the perfect soup for a cold, wet day. 

And finally, the Jessica Simpson baby watch is over --- she delivered an almost 10 pound baby. I am sure it is beautiful. 

chili_soup

Chicken Enchilada soup (4 large servings)
  • 1 ts olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 fresh jalapeno, finely diced
  • 3 cups home-made or low-sodium chicken broth
  • 1 regular sized can fire roasted diced tomatoes
  • 1/2 cup cannellini beans, rinsed and drained
  • 1/2 cup fresh or frozen corn
  • 10 cherry tomatoes, sliced
  • 1/2 green bell pepper, thinly sliced
  • 1 TB ground cumin
  • 1/2 TB chili powder
  • 2 fresh bay leaves
  • 1 chicken breast, bone in, skinless (can be frozen)
  • Salt and freshly ground black pepper
  • 1 TB masa harina (finely ground corn flour normally used to make tortillas) mixed with 2 TB water (optionally)
  • 1/2 TB creme fraiche
  • roughly chopped fresh cilantro leaves for garnish
  • shredded Cheddar cheese (or goat cheese in my case)

In a large saucepan heat the olive oil. Add the onions and brown for 22-3minutes. Once the onions have softened add the garlic and jalapeno and saute for another minute. Add the canned tomatoes, chicken broth, canned tomatoes, beans, corn, green bell pepper, cherry tomatoes and chicken breast as well as the spices and herbs to the pot and bring to a boil. Once at the soup is boiling, lower heat to low simmer. Cook the chicken for 20 to 25 minutes. Once the chicken is cooked remove from pot. Add the masa harina mix to the soup, and stir until it starts to thicken. Add the creme fraiche. Once the chicken breast is cool enough to handle shred it and put back in the pot. Add the fresh cilantro to the pot. Serve with cilantro and cheese!

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