Soup Sunday
There is so much coming and going around the house today that I thought I might just make a pot of soup to leave on the stove so people could eat when the might. Since I was at it I decided to make Rebecca’s (really, really) wonderful Blue Onion Soup (for those that might be looking for Kosher I think the soup could be made with a vegetable stock and it would be just as good.)
My wife, however, had in mind for today a soup that a co-worker had brought to work that likely will appeal to more of our kids. It, too, is delicious.
Chicken Enchilada Soup
Ingredients
- 1 1/4 cup chicken stock
- 10 6″ corn tortillas cut into 1/2″ strips
- 1 10 oz can green chili enchilada sauce
- 1 10 oz can red enchilada sauce
- 1 tsp ground cumin
- 4 cups cooked & shredded chicken (no skin)
- 1 cup half & half
- 1 lg tomato
- 1 jalapeno pepper – seeded and minced (or more depending on taste)
- 1 cup shredded cheddar cheese
Method
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat till strips soften and broth thickens somewhat. Stir in enchilada sauces, cumin, jalapeno. Simmer for 15 minutes. Add chicken, half & half. Bring back to simmer (not boiling) and add cheese and tomato.
Remember that whenever you use cheese in soups and sauces you should not bring it to a boil or it will “break” leaving a greasy mess.
Garnish with perhaps scallions or cubed avocado.
Thanks to Kim Garding for this recipe. A great cook and a good friend.