Cold Nights

So lately it's been pretty chilly.  And of course since it's Texas it comes and goes.  I'm not one to usually put recipies on my blog but this one I need to share.  I found the recipie for the chicken enchillada soup from Chili's.  And it's almost exactly as good as it is at the resturant.  Here's what you need:

1 lb chicken breast, cubbed
1/2 hald an onion, diced
2-3 cloves of garlic, chopped
4 cups chicken broth
1 cup masa harina  (this is a Mexican tortilla flour- yes you can find it at walmart- with the hispanic foods, or in the baking aisle as well- normally somehwere on the bottom shelf)  this is what makes the soup nice and creamy!!
3 cups water
2 can enchilada sauce (I like the hot kind)
16 ounces Velveeta cheese, cubed (it's about half a block)
1 teaspoon salt
2 teaspoon chili powder
1 teaspoon cumin


Here's how to make it:

- In your soup pot (the big one because you are going to want to make a lot) add your cubed chicken breast and cook until white on all sides.  Set aside the chicken on a separate plate until later.
- Add the garlic and onion and saute over medion heat until slightly translucent.
- Add the chicken broth and bring to boil
- Combine the masa harina with 2 cups of water in a medioum bowl (or your big measuring cup) and whisk until blended.  Add to boiling chicken broth.
- Add the last cup of water, enchilada sauce, and spices to the pot
- Add the Velveeta cheese to the pot carefully, in small batches so it will melt in
- Add the chicken back into the pot
- Reduce the heat and simmer soup for about 20 or so minutes

Ladle up a big bowl of this soup.  I like to add some shredded cheese on top, with some crushed up chips, and a dollup of sour cream!

I go ahead and put the left overs into small indiviual tupperware containers so I can grab and go for lunches that week. 

Go ahead and try it- it will change your life.... ok maybe not, but we have already made it three times this winter!!