Enchilada Soup
This soup is similar to Chili's enchilada soup (IYKYK).
It is a favourite in our house (my husband claims all other soups are inferior), but it is definitely not what you would classify as authentic Mexican food. Best enjoyed with tortilla chips and the lingering presence of a lost loved one.
Featured in From the Stovetop Issue 3: Lingering
Prep time: 20 mins | Cook time: 45 mins | Total time: 1 hour 5 mins | Serves: 6
Ingredients:
Enchilada Sauce
3 tablespoons olive oil
3 tablespoons plain flour
1 tablespoon paprika
A pinch of chilli flakes
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable stock
1 teaspoon apple cider vinegar
Salt and pepper (to taste)
Note: Makes 2 cups of red enchilada sauce
Soup
2 teaspoons ground cumin
2 teaspoons garlic powder
1 generous pinch of chilli flakes (tailor to your spice preferences here)
1 teaspoon paprika
¾ teaspoon salt
500g skinless chicken breasts
2 tablespoons olive oil
1 brown onion, diced
1 green capsicum, diced
1 cup red enchilada sauce (what you made above)
6 cups chicken stock
1/2 cup plain flour
To garnish: Greek yoghurt/sour cream Cheese Tortilla chips
Method:
Enchilada sauce
Measure the dry ingredients (flour, chilli powder, cumin, garlic powder, oregano, salt and cinnamon) and combine in a bowl.
Heat the oil in a saucepan. To test if it is hot enough, sprinkle a small amount of the dry ingredients into the oil. If it sizzles, you’re ready to go.
Pour in the spice and flour mixture. Whisk constantly and cook until fragrant and the colour has deepened.
Add tomato paste, then slowly stir in the vegetable broth.
Bring the mixture to a simmer, still whisking. The sauce should thicken after around 5 minutes.
Remove from the heat and then whisk in the vinegar.
Season with salt and pepper to your taste.
Soup
Using a Dutch oven or pot, heat your oil.
As the pot is heating up, combine your spices (cumin, garlic powder, chilli flakes, cumin, paprika and salt) into a bowl.
When the pan is warm, add your chicken breasts to the pot. Cook until the chicken is sealed, then remove from the pot.
Add your onion and capsicum to the pot, then add your spice mix. Cook together until fragrant.
Return your chicken to the pot and cover with chicken stock. Boil the chicken until cooked through (10-15 minutes).
When the chicken is cooked, remove from the pot and shred, then set aside.
Take 2 cups of liquid from the pot and put it in a bowl.
Whisk ½ cup of plain flour into the liquid; it will become very thick.
Add the flour mixture to the soup and a cup of enchilada sauce.
Use an immersion (burr/stick) blender to combine everything until smooth.
Return the shredded chicken to the pot and stir.
Add salt and pepper to taste.
Serve with garnishes of choice
