- 3 or 4 chicken breasts, or other parts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can enchilada sauce (may be mild, medium or hot, to taste)
- 1/3 to 1/2 block Velveeta cheese
- 2-3 cups water
- chicken buillion powder or cubes
- 1/3-1/2 cup corn flour (masa harina)
- Lowrey's seasoning salt
- Lowrey's seasoned pepper
- Penzey's SW seasoning blend (optional)
- 1/2 small sweet onion
- 1/2 red bell pepper
- 1 jalapeno pepper
- 1-2 cloves garlic
Boil chicken in water with buillion powder. Mince peppers, onion and garlic; saute in butter until onions are clear. Remove chicken from broth, let cool. Debone if needed and dice small. Add peppers & onions to stock. Mix corn flour with water or stock to make thin gruel; add to stock. Return chicken to pot. Add enchilada sauce, beans and corn. Add Velveeta in chunks and allow to melt, until it's a nice semi-thick consistency. You don't want it like glue. If it's too thin, add more corn flour. Simmer and stir occasionally. Add spices as needed. May be served with sour cream, shredded cheese, pico de gallo, or crumbled tortilla chips on top. My husband eats it cold, with chips, like a dip.
Warning: the heat level of the echilada sauce you use will largely determine the overall hotness of the soup. It gets hotter as it ages!
Thursday, December 02, 2004
chili de pollo con queso y frijoles
That's cheesy chicken chili with beans. It's goooood.