It’s not quite springtime here in Shanghai. Last weekend, I thought it was summer. This week, it was like the weather gods, balked at that assumption with a cold reminder that it’s not spring and it’s definitely not summer yet!
This chilly realisation could not have been more true the day that Shanghai Family Magazine’s March issue came out. It was a very wet/cold day with temperatures hovering around a mere 6C or 43F. All I wanted to do was cuddle up with a delicious hot bowl of soup and a good book.
I love this recipe for Extra-Cheesy Chicken Enchilada Soup because it’s seriously really good and the perfect alternative to Taco Night!
I made my own Enchilada Sauce, but you could easily substitute it for store bought in a pinch!
Read the article on Shanghai Family Magazine’s Website:
Tired of regular old enchilada's? Turn all those ingredients into a delicious soup!
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 cup (65g) corn flour
- 3 cups (750ml) chicken stock
- 1 lb (500g) cooked chicken breast, shredded
- 14 oz (400g) canned black beans
- 1 lb (500g) tomatoes, peeled, seeded and diced
- 4 oz can of green chilies
- 4 ears of corn, kernels only
- 1/2 tsp (2.5g) cumin
- 1 1/4 cups (300ml) enchilada sauce
- 12oz (150g) cheddar cheese, freshly grated
- 2 Tbsp (15g) flour
- 4 Tbsp (32g) chili powder
- ½ tsp (2.5g) garlic powder
- ½ tsp (2.5g) salt
- ¼ tsp (1.25g) onion powder
- ¼ tsp (1.25g) cumin
- ¼ tsp (1.25g) oregano
- ¼ tsp (1.25g) paprika
- 2 cups (500ml) chicken broth
- ½ cup (125ml) vegetable oil
- ½ Tbsp (4g) chili powder
- ½ tsp (2.5g) cumin
- cilantro leaves
- chopped tomatoes
- sour cream
- cheddar cheese, freshly grated
- For Enchilada Sauce: Heat oil in saucepan. Add flour and stir for one minute. Add all of the seasonings and stir. Slowly whisk in chicken broth. Continue to whisk until smooth, and liquid comes to a boil. Reduce heat and simmer for 15 minutes.
- Add onions and sauté about five minutes or until soft. Add garlic and sauté for an additional minute. Be careful not to burn the garlic.
- To create the roux, stir in corn flour. Continue to stir until a thick paste is created.
- Slowly add the chicken broth, stirring constantly until combined.
- Add the chicken, enchilada sauce, black beans, tomatoes, green chilies, corn and cumin. Season with salt and pepper to taste.
- Bring to boil on high heat. Reduce heat to low and simmer 20 minutes, stirring occasionally.
- Before serving, add the cheddar cheese and heat for two-to-three minutes, or until the cheese is melted.
- Garnish with tortilla strips, avocados, cilantro leaves, chopped tomatoes, sour cream and more cheddar cheese.
- For Tortilla Strips: Cut soft tortilla wraps into long, thin strips. Heat oil in a frying pan. When the oil is sizzling, fry tortilla strips in batches. Drain on a paper towel-lined plate and immediately sprinkle each batch with chili powder and cumin.
This recipe makes 8 generous servings! Go wild with the garnishments!