Since I planned this soup ahead, I had time to make a quick batch of yogurt cheese the night before: instead of stirring in the liquid whey that pools on top of the yogurt, drain it off. Lighten it up: Greek yogurt stands in quite nicely for the cheesy roux or loads of cream cheese that you often find in chicken enchilada soup recipes.Recipe Insights for Chicken Enchilada Soup Making a cozy soup is just a logical step when you’re in the heart of winter, with snow falling and brutal winds raging. Gardening was definitely key in that discovery, as I grew (and still grow) a tasty selection of sweet and hot peppers, herbs, tomatoes, and beans that found their way into meals that could best be described as Mexican-inspired, long before I had any concrete knowledge of what goes into a good Mexican recipe.Įnchiladas are a particular favorite: a simple dish of chicken and red chile sauce wrapped in tortillas, and topped with lots of cheese and whatever other fixin’s suit the day - black beans, corn, green onions, sour cream, cilantro, a squeeze of lime - all baked until hot and melty. I don’t know where my enjoyment of Mexican flavors comes from - they were not part of my childhood meals, at all - but when I discovered the wide assortment of peppers and chiles and spices common to Mexican cuisine as an adult, it just clicked. Crazy-talented professional chefs have an instinct for all ingredients, but for us merely mortal home cooks, sometimes the focus is narrower. If you’re like me, you have a mysterious instinct for certain culinary ingredients. Zesty Mexican flavors make this thick and hearty chicken enchilada soup the perfect winter meal!
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