March 24, 2017

Red Chicken Enchilada Soup

My dad is a master chef with no recipes. He just knows how to make food. That is great, but it makes it hard to learn. Part of my exploration in the kitchen is a drive to have recipes and teachings to hand down to future kids of my own. Occasionally I do get a little like my dad and "just know" how to make things but don't really have a recipe. 

Now on the other hand, that is annoying. I know there is this cheesy red chili soup that my dad makes, but I knew asking him for a recipe would elicit me a "just throw what you want into a pot." Because literally, it is that easy for him. I do not know how he is so successful in just making amazing food.

So I used my Pinterest prowling skills and found this recipe and adapted it to some of the things I knew my dad did and it turned out AMAZING. (which is funny because the blogger says she adapted it to use real cheese and not velveeta....you bet my dad's recipe used velveeta though!) Kevin who is usually about ceremony, waiting till I get to the table to eat, was already halfway through his bowl and asking for seconds. So I would say it was a hit!

Oh and did I mention that it literally takes 20 minutes to make? Yeah, nothing better than that on a busy weeknight. Especially when you have your mom's homemade red enchilada sauce. Her and a bunch of girlfriends always get together to make it. I love it--and no, I do not know her recipe. :-(


Ingredients:

2 tablespoons of vegetable oil
1/2 of a white onion, diced
2 tablespoons of garlic powder
1/2 cup of flour
3 cups of warm water
3 tablespoons of chicken bouillon powder
2 chicken breasts, cooked and shredded
1 1/2 cups of red enchilada sauce (or as much to your liking, I use homemade but you can use just a regular sized can)
1 can of Rotel (diced green chili/tomatoes)
4 ounces of velveeta cheese, cubed
4 ounces of shredded cheddar cheese
tortilla chips and sour cream (optional to top)

Directions:

Heat the oil in medium high heat in a large stock pot and add onion and garlic powder. Saute until the onion is almost translucent.

Add in half of the warm water and the flour. Stir and then add the chicken bouillon powder. Continue mixing and add the remaining water. Stir until a little thickened and add the chicken and can of rotel (juices and all).

Stir and continue stirring until mixture simmers. Add in velveeta cheese and shredded cheese stirring to combine, melt, and simmer. Be careful to keep stirring so that it does not stick to the bottom of the pot.

Serve the soup with toppings and enjoy!

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