Side Pannel
Homemade Creamy Chicken Enchilada Soup-ii
Homemade Creamy Chicken Enchilada Soup-ii
- Recipe Submitted by Kosher on 06/18/2014
Category: Chicken, Dinner Party, Healthy Recipes, Soups
Ingredients List
- 1/2 large yellow onion
- 1 tbs veggie oil
- 2 chicken breasts
- 5-6 cups of water
- 1 whole bay leaf
- little bit of salt
- _____
- 3 large tomatoes (skin peeled off)
- 1 tbs vegetable oil
- 1/2 large yellow onion (from above, in stock)
- 2 shredded chicken breasts (from above)
- 2 1/2 cups of stock (from above)
- 1/4 cup heavy cream
- 1/4 tsp red pepper flakes (you can adjust to taste)
- 1/4 tsp cumin
- 1 tsp minced fresh cilantro
- Topping: Grated Monterrey Jack cheese
- Topping: Sour Cream (optional)
- Topping: toasted tortilla strips (optional)
Directions
1. In a large pot, preheat the vegetable oil and add sliced onions. Saute for a couple of minutes, until fragrant. Add water and chicken breasts. Bring to boil and add the bay leaf and salt. Lower the heat to medium-low and cook the stock for about 1 1/2 hours. (White foam-like substance will appear at the top, in the beginning, just take it off with a spoon and discard.)
2. Take out the chicken breast, shred it using two forks and set aside. Pour the stock into a separate container and set aside for a minute. Discard the bay leaf.
3. (Couple of easy ways to peel the tomatoes: 1-you can make a criss-cross cut on top of tomatoes and drop them into boiling water for just a couple of minutes and the skin will be easy to peel off. 2 - you can just use a potato peeler of the tomatoes are firm enough.)
4. Return the pot to the medium heat and add 1 tbs of vegetable oil.
5. Dice the peeled tomatoes and add them to the pot. Salt the tomatoes a little, so they give out juice faster. Saute for a couple of minutes and add the shredded chicken.
6. Add the 2 1/2 cups of stock and the onions to the pot and stir well. (You can refrigerate the remaining stock in an air-tight container and use it in cooking or a quick soup. The shelf life is not too long, only a little over a week, so use it pretty quick.)
7. Add red pepper flakes and cumin. Taste to see if you need to add more salt. Cook on medium heat for about 15 minutes.
8. Add the heavy cream and freshly minced cilantro. Cook for a couple more minutes and serve.
9. Top off with some cheese and sour cream before serving.
2. Take out the chicken breast, shred it using two forks and set aside. Pour the stock into a separate container and set aside for a minute. Discard the bay leaf.
3. (Couple of easy ways to peel the tomatoes: 1-you can make a criss-cross cut on top of tomatoes and drop them into boiling water for just a couple of minutes and the skin will be easy to peel off. 2 - you can just use a potato peeler of the tomatoes are firm enough.)
4. Return the pot to the medium heat and add 1 tbs of vegetable oil.
5. Dice the peeled tomatoes and add them to the pot. Salt the tomatoes a little, so they give out juice faster. Saute for a couple of minutes and add the shredded chicken.
6. Add the 2 1/2 cups of stock and the onions to the pot and stir well. (You can refrigerate the remaining stock in an air-tight container and use it in cooking or a quick soup. The shelf life is not too long, only a little over a week, so use it pretty quick.)
7. Add red pepper flakes and cumin. Taste to see if you need to add more salt. Cook on medium heat for about 15 minutes.
8. Add the heavy cream and freshly minced cilantro. Cook for a couple more minutes and serve.
9. Top off with some cheese and sour cream before serving.
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