Cut 6 corn tortillas into 1/2 inch wide strips; set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp; set aside. Sautee onion and garlic in 2 tbsp. hot oil in Dutch oven. Ad next 11 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour. Add tortilla strips and cheese; simmer, uncovered, for ten minutes. Sprinkle with paprika and serve with reserved chips. Yeild: 8 cups. Adaptations: 1. We use homemade chicken stock and vegetable stock (in place of the beef stock). We use chicken leftover from stockmaking. (We always have lots of stock in the freezer.) 2. We never make the fresh chips. 3. Instead of the tortillas added to the broth, we add hominy--we like it better and it holds longer (good for leftovers). Well add 1-2 large cans to this recipe. 4. We change the seasonings completely--lots of cumin, powdered chiles (rather than chile powder). The steak sauce and the Worcestershire are important though; they help give the soup its enchilada "tone." 5. We add more garlic and onions. We also add fresh chiles when we have them; otherwise we add frozen green roasted chiles from the previous years garden. 6. We add the cheese at the table; each person can control amount, and the soup reheats better. Posted to FOODWINE Digest by Kari Whittenberger-Keith
There are no reviews yet for Chicken Enchilada Soup. Be the first to review it!