We love Mexican food. We love soup. Put the two together, and you have a fabulous combo ~ it’s called Enchilada Soup! I found this recipe on Pinterest and tucked it away for a fall day. That “day” came last week. This is one of those “dump” soups. You pretty much open up cans and dump them into the pot. I even used Rotisserie chicken that I’d frozen, so I didn’t even need to roast the meat for it!
This makes a nice large pot full, so if you’re feeding a large group of people, this will make plenty! I served it with crisped up tortilla strips (done in the oven), sour cream and Monterey Jack Cheese. It was delicious!
2 tablespoons butter
1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon minced garlic
1 (32-ounce) container chicken broth
1 (10-ounce) can green enchilada sauce
1 (10-ounce) can red enchilada sauce – Caution – even the Mild is a little spicy!
1 (15-ounce) can corn, drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, drained
2 tablespoons ground cumin
1 tablespoon chili powder
2 cups shredded Monterey Jack cheese
1 cup sour cream
Garnish: sliced green onions, toritilla chips
In a large pot melt the butter over medium heat. Add the chicken, onion, bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is done.
Add the broth, enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Bring to a boil, then turn down the heat and simmer for 30 minutes.
Add the cheese and sour cream and stir until melted. Garnish with green onions and tortilla chips.
I’ve posted recently about a Molasses Ginger cookie recipe I tried. They were good, but I was looking for a recipe that would mimic the ones my husband loves from a nearby bakery. My twin sis, who is a great cook, shared her cookie recipe with me, and so far, it’s the best one we’ve tried yet! So, Dianne, I’m naming your cookie, “The Best Ginger Cookie” ~ at least until I find one that can top it. I’m not sure anything could be better! These are soft, thick, and perfect with milk. So, though I’ve recently shared one Ginger Cookie recipe, I’m going to share this one too so you can try them. They are de-lish! I packaged up a few and sent them to a neighbor.
The Best Ginger Cookies
4 1/2 C flour
4 tsp ginger
2 tsp soda
1 1/2 ts. cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 C shortening
2 C sugar
1/2 C molasses
1/4 C coarse sugar (or granulated)
In medium mixing bowl, stir together flour, ginger, soda, cinnamon, cloves and salt. Set aside. In a large bowl, beat shortening until softened. Gradually add the 2 C sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with wooden spoon. Roll 1 Tbl. (or 2 for large cookie) in ball. Roll in the sugar. Bake on ungreased sheet at 350 degrees 12-14 minutes (don’t overbake). Let stand 2 minutes before transferring to wire rack.
Those are two of the new recipes I tried last week. There’s another new one I can’t wait to share with you. One hint: it has apples in it!
Have you tried anything new this week?
With love from my country kitchen,