Thursday, December 15, 2011

Free Recipe Friday. . . Mas Queso!

Many years ago, I came across an amazing website.
On this site, much research is done to remake
restaurant favs like Domino's Pizza,
Little Debbie's Snacks, Dippin' Dots,
Outback's 'brown bread' and
bloomin' onion and bazillions more.
The catch is that you can recreate these
in your very own kitchen!
With ingredients purchased in your local grocery store!
The guy we can thank for this is Todd Wilbur - an amazing Food Hacker
and he has a website, books, etc. - Top Secret Recipes !
He has most recently even had his own television show
- and boy, is he gutsy!
Our Free Recipe Friday THIS week features
one of his most dandiest discoveries ever in my book.
A staple in the Taylor household, it is
Chili's Chicken Enchilada Soup recipe...mmmm.
I actually discovered this recipe on TSR's site,
way before I had ever tasted this soup in a Chili's restaurant.
And I must say, the home version is way better...
or at least that is what we were used to!
This soup is SO delicious and perfect for this cold, dreary weather,
I really hope you get to try it soon.
Here's the basics of what you will need...

1.  Chicken - preferably boneless, skinless breasts
2.  Chopped onion
3.  Large can of enchilada sauce
4.  Chicken broth (or 1 tablespoon paste w/ water)
5.  Velveeta/cheddar cheese
6.  Masa Harina

(if you measure)

1 tablespoon veg. oil
3-4 boneless chicken breasts
1 small diced onion
2 teaspoons chopped garlic (give or take)
4 cups chicken broth
1 cup masa harina
3 cups water
1 can mild enchilada sauce
16 oz. velveeta - cubed
1 teaspoon salt
1 tablespoon chili powder
1 teaspoon cumin

grated cheddar cheese, crumbled tortilla chips
and sour cream for garnish -
all are optional of course!

What to do:
Start by *cooking your chicken. (see below)
Pan fry it in the veg. oil, in a large stockpot,
4-5 minutes on each side.
Set cooked chicken aside. Cook onion/garlic
in the hot oil until clear and then pour in chicken broth...
scraping yummy bits off the bottom of the pot.
In a separate bowl, combine masa harina with
2 cups of the water. Stir to combine and pour into the pot.
Add remaining water, enchilada sauce, velveeta cheese and spices.
Bring to a boil.  Shred chicken into bite size pieces
and add to the pot.  Reduce heat and simmer until thick.
Serve soup in bowl and garnish.

*You can also boil your chicken in chicken broth,
then remove it to chop up - bake the chicken
and then chop or pan fry it as the recipe suggests.
Pan frying or even baking the chicken
and giving it a golden color will DEFINITELY
add more flavor to it vs. it being boiled. 
But the ease of this recipe is that you
should do whatever is best and easiest for YOU.
You could even use a rotisserie chicken!

Now, "how easy is THAT?"
- in my Barefoot Contessa voice!

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