Sponsored By:
Big Cat 105.5 WLVK knows how busy life can keep you these days. That's why we've come up with an easy way to feed yourself and the kids. It's our Simple Supper Solutions. Each week you'll find a Great tasting, easy to make recipe for your family. We also want to encourage you to share your own recipes with us HERE, and we'll feature them for everyone to enjoy. Here's to making life a little easier, from your station with Today's Country and Yesterday's Classics, Big Cat 105.5 WLVK!
This Week's Recipe:
Chili's Chicken Enchilada Soup
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16−20 servings.
|
