Comfort Food

Dec 16, 2012

I know everyone's heart was heavy this weekend with the news of the school shooting in Conneticut. It was very hard to sit down and write a post about interior design when that is clearly not on our minds right now. Times like these remind me to hold my kids a little closer and enjoy every minute I have with them. I know I'm not alone as I heard parents letting their kids stay up a little later so they could spend more time together, allowing their children to sleep in their beds, and even cherishing all the noise that normally drives us crazy as parents.

I made chicken enchilada soup last week and planned on sharing the recipe soon because it's the perfect comfort food on a cold night. I can't think of a better time to share a little comfort than right now. Gather your family around and enjoy a nice evening in with a hearty soup. This is a recipe even the kids will like.


Chicken Enchilada Soup

Ingredients:
2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
32 oz. chicken stock
1 tbsp chicken flavor booster (sold in gel packs)
2 tsp ground cumin
2 tsp chili powder
1/2 tsp black pepper
8oz can tomato sauce
19oz can red enchilada sauce
Tortilla Chips, minced
16oz Velveeta, cubed
1 cup Monterey Jack cheese
1 large bag (19oz) of fajita style frozen chicken strips, thawed
1 can corn, drained
Optional Garnishes: Sour Cream, Cheddar Cheese, Tortilla Chips

Directions:

Heat oil over medium heat and saute diced onions until tender in a stock pot. Add minced garlic and cook another couple of minutes.  Add in all other ingredients except the chicken. Blend soup with a stick blender until smooth. Add thawed chicken and cook over low heat for at least 30 minutes or until warm. Serve soup with optional garnishes.





We like to use chips instead of a spoon. If you like queso dip you're going to love this!





 
 

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