Friday, July 6, 2012

Chicken Enchilada Soup

Tasha, from Third Thursdays with Tash, and her husband are here in Puerto Rico for a week...and we are having a blast! And making a number of home cooked meals working side by side (Tash and I are making dinner, not the boys-they are on dish duty).

Monday, we made Chicken Enchilada Soup (like the Chili's restaurant kind...which the Chili's here does not serve, grrhhh!!!!) and home made tortillas. Dinner was a huge hit for the whole family, even Widget ate her soup willingly.

I actually made the soup originally about 1 1/2 weeks ago and then put half of the batch in the freezer. It does freeze well, but I liked the soup better on the first day. I used all three of these recipes (to cross reference with each other) to make the soup: CopyKat Recipes, cdkitchen, and

Make sure to follow the recipe as closely as possible when working with Masa Harina-as one recipe states:
...Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina...
 Also, I found the soup to take a decent amount of cook time-more than my usual meals-but very worth it :)
Tasha rolling out the dough with a Rootbeer bottle...we have no rolling pin :(

Tasha makes tortillas at home (in California) on a regular basis. And although the recipe makes a large batch, there are very rarely leftovers, because her hubby practically inhales them.
The recipe she uses:
  • 3 cups Organic, Unbleached Flour
  • 1 teaspoon Salt
  • ½ teaspoons Baking Powder
  • ⅓ cups Canola Oil
  • 1 cup Hot Water
See step by step instructions at Tasty Kitchen Blog
Fry your pretty tortillas up in a nice skillet or fry pan.
Cooking next to the Chicken Enchilada Soup.
And the beauty that is a puffy tortilla!
And a shot of Widget 'helping' in the kitchen.

Let me know if you try either of these recipes: I'd love to know if you like them!


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