A Winter Epic Retreat Favorite!
This feeds 6 hungry pastors, so we typically double the recipe.
Ingredients:
2 TBSP olive oil
1 cup diced sweet onion
1 large Jalapeño seeded and diced
2 cloves garlic minced
4 cups of chicken stock (see notes)
1 lb shredded chicken (see notes)
1 ½ cup enchilada sauce (see notes)
1- 15 ounce can black beans rinsed and drained
1 small can kernel corn (optional)
2-10 ounce cans Rotel diced tomatoes with chilis (see notes)
1 TSP cumin
½ TSP chili powder
½ cup masa harina (see notes)
8-ounces freshly grated sharp cheddar cheese (see notes)
4-ounces full fat cream cheese cut into cubes
Salt and pepper to taste
Toppings: chopped cilantro, tortilla chips crunched, diced avocado, shredded cheese, sour cream, pica de gallo, assorted hot sauces
Instructions:
In a large stock pot, heat olive oil over medium heat and add onions. Sauté until softened, 3-5 minutes. Add jalapeño and garlic and sauté
for 1 minute stirring continuously.
Add the chicken stock, chicken, enchilada sauce, black beans, Rotel, cumin and chili powder. Stir making sure it is combined. Bring to a simmer, reduce heat and maintain the simmer.
Measure masa harina into a heat proof bowl. Add 1-½ cups of hot broth whisking to combine, then slowly add back to the soup.
Add the shredded cheddar and cream cheese. Stir until melted and season with salt and pepper to taste.
Serve with the toppings!
Notes:
Chicken/Chicken stock: This tastes even better with homemade chicken stock. For added convenience, use a rotisserie chicken and make stock from the carcass. It is very simple. Add the chicken carcass to a pot of water with onion, celery, and carrots. Let simmer for several hours. Rotisserie chickens are seasoned, and I usually don’t have to add much seasoning.
Enchilada sauce: Don’t have any enchilada sauce in your cabinet? No worries, it is simple to make. I made a simple one I found on Pinterest; there are so many to choose from, and they don’t take long to simmer on your stove. If you have chili powder, you can make enchilada sauce.
Rotel Tomatoes: This is where you can control the heat of your soup. It comes in a variety of heat levels.
Masa Harina: This is corn flour that is used to make corn tortillas. It is not cornmeal. It adds so much flavor to the soup.
Sharp Cheddar Cheese: Sometimes I also add some pepper jack cheese. Any cheese that melts will work.
Susan's Secrets: "This is a favorite on our snowmobiling or hunting retreats. A cheesy zesty bowl of this will warm you to the core." 🙂
Enjoy!
Susan
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