by Kirsten Schetselaar
(from dutchovenmadness.blogspot.com)
(from dutchovenmadness.blogspot.com)
12" Dutch Oven
1 Tbs. oil
1 lb. diced chicken
1/2 c. chopped onion
2 cloves minced garlic
4 c. chicken broth (can use bouillon cubes)
1 c. Masa corn flour (available in the baking aisle)
3 c. water
1 10 oz. can red enchilada sauce (I used mild)
1 lb. Velveeta, cubed
1 tsp. salt
1/2 tsp. cumin
1 tsp. chili powder
Cook chicken, onion and garlic in the oil in a 12" dutch oven. Be sure to preheat your oil in the dutch oven before putting chicken in. When chicken is cooked through, take out the chicken and put in broth, flour and water. Whisk until smooth. Stir in all remaining ingredients except the chicken. Bring to a boil, stirring often. Add the chicken, reduce heat and simmer 30 minutes, stirring occasionally. At this point I used 10 coals on the bottom and 14 on top and just "baked" the soup. Spoon into bowl and garnish with olives, salsa, guacamole, cheese, sour cream, and corn chips.
I thought afterwards that corn would be a nice addition to this as well.
I made this last night and it was great! I cooked the chicken beforehand in a skillet, which worked well. I also added some diced green chilies. Stirring regularly helps keep the flour from settling and baking to the bottom of the oven, but you'll probably still have a little extra to clean up on the bottom. I also admit that I was a little leery of using Velveeta, but you can't even taste it in the soup; it adds creaminess without adding the "fake cheese" flavor that makes me shudder. Great recipe! One my husband will be requesting regularly from here on out!
ReplyDeleteI made this and it was super tasty. I prepped everything beforehand so all I had to do was dump it in. Next time I'll use a fresher onion :D
ReplyDelete-Carissa
Loved this recipe! Can't wait to make if for my husband after our move. I think he will really enjoy it!
ReplyDelete