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Enchilada Soup

Page history last edited by PBworks 12 years, 9 months ago

Enchilada Soup

aka Chicken and Cheese Soup with Green Chilis

from Libby DeVoe, originally from the Dairy Hollow House Soup & Bread Cookbook by Crescent Dragonwagon

 

INGREDIENTS 

 

6 cups any well-flavored chicken stock
3 fresh tomatoes, chopped
2 tablespoons butter
2 tablespoons mild vegetable oil, such as corn or peanut
1 large onion, diced
[2 to] 3 fresh green chilies, to taste, stems and seeds removed, diced (faintly sweet poblano chilies, which are greenish-black triangular peppers, intriguingly sweet-hot, are great here)
1/2 [to 1 whole] fresh jalapeño pepper, stem and seeds removed, diced
2 teaspoons ground cumin seeds
2 teaspoons good Mexican chili powder
1/2 cup unbleached all-purpose flour
2 cups milk [half-and-half , regular or low-fat, depending on your mood]
12 ounces sharp Cheddar cheese, grated
1/2 cup Crème Fraîche or kefir cheese [or sour cream]
1 1/4 to 2 cups diced, boned and skinned cooked chicken
Chopped fresh cilantro leaves to taste
Salt and freshly ground black pepper to taste
Tabasco or similar hot sauce (optional)
Finely chopped fresh cilantro or parsley and crushed tortilla chips, made, preferably, from both blue and yellow cornmeal, for garnish
 
PREPARATION

1.  In a large soup pot, bring the chicken stock to a boil. Add the tomatoes, turn down the heat to low and let simmer, covered, while you continue.
 
2.  In a large skillet, heat the butter and oil together. Add the onion and sauté until translucent, about 4 minutes. Add the chilies (be prepared to cough a bit as the spicy odors permeate the air), and after they have softened slightly, another 2 to 3 minutes, the cumin and chili powder. Stir, then sprinkle in the flour, blending it in with a spoon. Gradually add the milk or half-and-half, stirring to smooth. Let cook a few moments until thickened and free of all the raw flour taste.
 
3.  Ladle 1 cup or so of the stock mixture into the thickened milk mixture and stir to thin it a little. Pour the entire contents of the skillet into the soup pot and let cook at a bare simmer over very, very low heat, stirring often, about 15 minutes.
 
4.  Very slowly stir in the grated Cheddar and crème fraîche. Cook 5 minutes, stirring often. Add the chicken and chopped cilantro. Taste and season with the salt and pepper. If it's not spicy enough for you, make the soup hotter with a judicious application of Tabasco. Serve hot immediately, garnished with the additional cilantro and crushed tortilla chips. (I like to make a stripe of blue corn chip crumbles flanked by a stripe of yellow. The rest of the chips go in a bowl to the table, along with a bowl of guacamole, natch.)
 
Serves 4 to 6 as an entree, with rice or bread and a salad.
 

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