"Kiss the Cook" by Phillip Goff
Easyquick Enchilada Soup

There are few better ways to stick to a good, healthy diet than to enjoy a quick, easy soup.  Eating a broth-type soup instead of diving into your entree first will make you feel fuller and you won’t be piling on so much heavy food.
Eating smart meals doesn’t mean they have to be bland or tasteless.  This dish is downright delicious, and my family and friends have enjoyed it immensely.  It has reminded some of soups they buy in restaurants, yet it is far less fattening.
            For those who are not worried about counting calories, this soup can be enhanced when served by simply topping it with shredded cheese and crushed tortilla chips. 

 

Easyquick Enchilada Soup

Ingredients
            3 corn tortillas (white or yellow, and dried pieces are fine)
            1 can (approx. 12.5 oz.) chunk (dark) meat chicken
            4 tsp. chicken bullion
1 tbsp. butter or margarine (it helps flavor and is spread out among many servings)
            1 can (approx. 10 oz.) enchilada sauce, suited to your taste (mild to hot)
            ½ cup rice
            ½ cup shredded cheese (you choose which type.  Jalepeno jack adds more kick,
                  but cheddar works well.)
            6 cups water

1. Bring water to a boil in a large pot (at least 1 gallon size).
2. Tear tortillas into small pieces and put into boiling water (this provides a corn flavor and thickens the soup, and I prefer yellow corn).
3. Add enchilada sauce, chicken bullion, and cheese to water (The cheese smoothes the soup on your tongue and complements everything else.)
4. Add chicken chunks to water (you may break them into smaller pieces or leave them in generous chunks, whichever you prefer)
5. Lastly, add rice and cook at a low boil for 10-15 minutes or until rice is tender The rice will pick up all the flavors in the soup as it absorbs the water, and it will enhance every spoonful.  If the rice starts to turn mushy, relax; it will thicken the broth, which makes the soup seem even heartier.

 

NOTE: If you are not in such a hurry and want to make a more nutritious soup, substitute brown rice for white.  Brown rice has a slightly chewy texture because it has only had the husk removed and white rice is further processed.  Brown rice will provide more fiber, flavor, and nutrition than white rice, but takes longer to cook, upwards of 45 minutes.  The fiber makes it feel more filling than white rice, as well.

This soup is very forgiving, so you can modify it as you choose.  Add some frozen corn for a sweet counterbalance to th4e heat of the sauce.

This recipe is also scalable, meaning you can double it or halve it.  One short cooking session with a large pot can provide you with a refrigerated, ready-made soup to reheat before several more meals.  The time it takes to prepare is the same, except for waiting a little longer for more water to boil.

You’ll want to kiss me when you taste it and know you can easily make this again and again.

Phillip Goff
P.O. Box 5001
Kingsville, TX 78363
361-765-0011