Anyone know the recipie to chillies chicken enchilada soup?!
Answers:
Here it is!
1/2 C!. vegetable oil
1/4 C!. chicken base
3 C!. diced yellow onions
2 t!. ground cumin
2 t!. chili powder
2 t!. granulated garlic
1/2 t!. cayenne pepper
2 C!. masa harina
4 qts!. water, divided
2 C!. crushed tomatoes
1/2 lb!. Velveeta cheese, cubed
3 lbs!. boneless, chicken breasts, cooked and shredded
In large pot, place oil, chicken base, onion and spices!. Sauté until onions are soft and clear, about 5 minutes!. In another container, combine masa with 1 quart water!. Stir until all lumps dissolve!. Add to sautéed onions and bring to boil!. Cook an additional 2-3 minutes, stirring constantly!.
Add remaining water to pot!. Add tomatoes and return to a boil, stirring occasionally!. Add cheese and stir until it melts!. Add chicken; heat and serve!.
Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa!.Www@FoodAQ@Com
1/2 C!. vegetable oil
1/4 C!. chicken base
3 C!. diced yellow onions
2 t!. ground cumin
2 t!. chili powder
2 t!. granulated garlic
1/2 t!. cayenne pepper
2 C!. masa harina
4 qts!. water, divided
2 C!. crushed tomatoes
1/2 lb!. Velveeta cheese, cubed
3 lbs!. boneless, chicken breasts, cooked and shredded
In large pot, place oil, chicken base, onion and spices!. Sauté until onions are soft and clear, about 5 minutes!. In another container, combine masa with 1 quart water!. Stir until all lumps dissolve!. Add to sautéed onions and bring to boil!. Cook an additional 2-3 minutes, stirring constantly!.
Add remaining water to pot!. Add tomatoes and return to a boil, stirring occasionally!. Add cheese and stir until it melts!. Add chicken; heat and serve!.
Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa!.Www@FoodAQ@Com
her ya go
1 tablespoon vegetable oil
1 lb!. of chicken breast fillets (approx!. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1!. 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!.
2!. 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!.
3!. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended!. Add masa mixture to pot with onions, garlic and broth!.
4!. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil!.
5!. Shred the chicken into small, bite-size pieces and add it to the pot!. Reduce heat and simmer soup for 30-40 minutes or until thick!.
6!. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo!.Www@FoodAQ@Com
1 tablespoon vegetable oil
1 lb!. of chicken breast fillets (approx!. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1!. 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!.
2!. 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!.
3!. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended!. Add masa mixture to pot with onions, garlic and broth!.
4!. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil!.
5!. Shred the chicken into small, bite-size pieces and add it to the pot!. Reduce heat and simmer soup for 30-40 minutes or until thick!.
6!. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo!.Www@FoodAQ@Com