Enchilada Soup

I love enchiladas.  I think they are one of the most perfect foods in the world.  Sadly, enchiladas are time consuming to make...  I decided to try and come up with the taste of enchiladas in a quick and easy soup.  So here is my version of enchilada soup.

Jenn's Easy Enchilada Soup                                                           

*1/4 cup diced bell peppers
*1/4 cup minced onion
*1/8 cup minced garlic

*1/8 cup minced hot/mild peppers (I used Pasilla and Jalapeno)

1 29 oz. can of Enchilada sauce
4 cups of chicken broth
2 cups of shredded chicken
1 1/2 cups of rice
1/4 cup of cornmeal stirred into about 1/4 cup of water
2-4 cups of water

Combine the sauce and the broth and bring to a simmer.  Add in the rice and simmer 20-30 minutes.  Once the rice is done add in the chicken, peppers, onions and garlic.  Return soup to a simmer and slowly stir in the cornmeal.  The soup was a bit too thick for me so I added about 3 cups of water and returned to a simmer. 

Top with sour cream, shredded cheese, tortilla chips or tortillas.         Serves 6-8

*I used dried peppers, onions and garlic.  About an hour before you start the soup put your dried ingredients into a bowl and covering with boiling water.  Cover with plastic wrap and let sit until softened.

Isn't this pretty?  I love all the colors.  The amazing magic that happens when you add water fascinates me.  I love how the veggies all plump up and taste just like fresh.  My favorite part of using dried ingredients is that I know I always have them on hand and I can make a fresh tasting meal. 

Look how the water makes the colors pop! 

Easy Creamy Potato Soup

This is a great soup to plan on making this month especially if you live in So Cal.  This week Stater Bros.  has 5lb bags of potatoes for 75 cents!  Just think how much soup you could make!  This soup keeps well so it is great to have on hand for lunches.  The tang from the cream cheese goes awesome with a sourdough grilled cheese sandwich.


6 potatoes peeled and diced
8 cups of water
1/4 cup dried green onions
1/4 cup dried onions
1/4 cup dried celery
1/8 cup dried minced garlic
2 Tbsp chicken bouillon
1/4 to 1/2 cup dried potato buds
1 Tbsp butter
8 oz. cream cheese cubed and softened
Salt and pepper to taste

Bring the water to a boil in a large stockpot.  Add the potatoes, onions, celery and garlic and let boil gently until softened.  Gently mash some of the potatoes with a potato masher.  Add chicken bouillon and potato buds and bring to a simmer.  Stir in the butter and cheese.  Once the cheese is melted, add salt and pepper to taste and serve.

Top with
Fresh green onions
grated cheddar cheese
crumbled bacon bits
Bacon salt

~ This soup is great on a cold winter night and it takes less than 30 minutes from start to finish.  Enjoy ~

Spicy Mexican Soup

I meant to make tortilla soup but ran out of time to make tortillas.  I decided to improvise and just kinda wing it.  This soup was a huge hit and will become a winter staple for us.  The best part is you can use your food storage for this if you like.  Ok, let's get started.

Ingredients

2 half chicken breasts, cooked and shredded             

3 cups black beans, cooked but not drained

4 cups chicken broth

1 chopped bell pepper

1 chopped onion

2 Tbsp minced garlic

2 cans diced tomatoes (do not drain)

1-2 finely chopped jalapenos

1/4 cup water

4 Tbsp corn meal

Salt

Pepper

Chili powder

Cumin
Cilantro (chopped)

Optional toppings
guacamole
sour cream
cheese

Combine everything except corn meal, water and cilantro in large pot and let simmer about 20 minutes.  Soak the cornmeal in the 1/4 cup of water while the soup simmers.  After 20 minutes add in the cornmeal mix and let simmer another 15 minutes.  Add the chopped cilantro, top as desired and serve. 

This can be served with either corn or flour tortillas (I strongly recommend you make your own), corn bread or on it's own.   Try this soup it will make your life better or at least it will spice up your winter.

To use your food storage use

1 1/2 cups dried black beans cooked
1 pint canned chicken
1/4 cup dried bell peppers
1/4 cup dried chopped onion
1/8 cup dried garlic
1 qt tomatoes
Substitute canned chipoltle for the jalapeno (unless you are growing jalapenos)
*For the broth either used canned broth, bouillon cubes or the juice from the canned chicken with enough water to make 4 cups.