Snowden Family's Fave' Recipes - Green Chili Enchilada Soup

                                                                   

Snowden Family's Favorite Recipes 

 Green Chili Enchilada Soup
 

 I simply avoid sharing recipes, just because I truly know there are many out there that are far superior than mine.

Yet, our family has become true 'FOODIES' thus we are quite particular on what we eat, and how we prepare it. Guess it's the day we live in. When I was a little girl; I had no idea what ethnic restaurants were. Taco's were what mom made on Friday nights as she mixed instant seasoning in her ground beef and she fried the corn tortilla's in her skillet. It wasn't until college that my pallet would dive into a sea of unforgettable flavors; thus, me turning from a bland cooking scheme to a bask array of culinary delight!

Our family; like so many American families have their 'Go-To' favorites that are a must at least on a monthly basis. It's those meals you fix when your son or daughter comes home to visit.

I will introduce to you one of a many of our Snowden Family Favorites: Green Chili Enchilada Soup!

I use to not be a soup lover, but this soup whisk me away to a caldron of deliciousness in the soup world. We have only been eating this for around two years and wish oh so much I had started earlier. I have made green chili chicken enchiladas for over 20 years.

Stir soup well, let simmer for
time slated. The flavors
emulsify all through.

 





RECIPE

For 2 Gallons of soup

Chicken (is our preference): I use good chicken breast, 8 lg. pieces.

Cumin : 1 tb

Red Chili Powder: 3 to 4 tb

Cilantro: A LOT! 5 Tb. ++

Onion Powder: 3 tb.

Basil: 2 tb.

Thyme: 1 tb.

Minced Garlic: 4 cloves

Fine Chopped Onion: 1 med.

Chicken Base: 3 to 4 tb.

Bl. Pepper: 2 tb

Salsa: Our home made salsa (yum)! Consisting of your basic roma tomatoes, onion, garlic, jalapeno's, vinegar, lemon juice...etc. If you don't have your own, then cheat and add a quality salsa (or ask a neighbor, friend or relative for a jar). I put about 2 pints in this soup.

Black Beans: 1 can (rinse well)

Corn: We use white corn fresh from the garden. 2 cups

Green Chili (Verde) Enchilada Sauce: 2 cans or make home made by cooking gr. chili's with your typical seasoning (cumin, chili, pepper, salt, some garlic..etc.).  2 cans or 2 1/2 cups.

 

METHOD:

Slow cook (on med./low) chicken for 2 to 3 hours. Until you are able to shred it.

Add seasoning + chicken base, onion & garlic, salsa; cook for 20 min. [Smells all through your house, you want to put Latin music on and dance.]

Add beans + corn cook for another 30 min.

To thicken if needed, mix 1 tb. of corn starch to 1/2 c. of water, then add to soup.

----

Now the tastiest part for us: fry up corn tortillas, cut up some avocados...pull out some sour cream.

The amount depends on the # you are serving. Freshness is the key for the tortillas. Think 1 per person or per bowl.

Ladle the soup in the bowl, place a couple slices of avocados, sprinkle in the tortillas and a dollop of sour cream.

 

 Shred some mozzarella cheese to add a brilliant flavor!

Turn the Latin Music down low, with family gathered around...Bow your heads and thank Your Lord Jesus for providing such a wonderful meal, and a beautiful family.

Then; A él le gusta comer y bailar.

 

Enjoy!