Weeknights---Chicken Enchilada Soup and Salsa Verde Baked Quesadillas
  • For the Chicken Enchilada Soup:
  • 3 dried Arbol peppers (steeped in boiling water for 5 minutes to soften and then minced) Or 1 jalapeño, minced
  • 2 Tbls. olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 pound of boneless skinless chicken breasts, cooked and diced
  • 1 tsp. each salt and pepper
  • 2 Tbls. chili powder
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 1 14.5-ounce cans black beans, undrained
  • 1 4.5 ounce can diced green chilies
  • 1 14.5-ounce can diced fire-roasted tomatoes
  • 1 quart chicken stock (1 cup reserved)
  • ½ cup masa harina
  • 1 cup water
  • Fritos
  • Chopped fresh cilantro
  • Crumbled cojito or cheddar cheese
  1. Heat oil in a dutch oven over medium-high heat. Add onion, garlic, and Arbol peppers or jalapeño; sauté until vegetables begin to soften, about 5 minutes. Add chicken breasts, salt and pepper, chili powder, cumin, coriander, paprika, and oregano. Stir to incorporate, 1 minute. Add beans, green chilies, and tomatoes.
  2. Next, mix 1 cup of chicken stock with masa harina until well blended. Add the remaining chicken stock to soup and bring to boil. Add in the masa harina mixture and reduce heat to medium-low, stir occasionally until soup has thickened, 5-10 minutes. If soup is too thick add up to 1 cup of water, season to taste with salt and pepper.
  3. Serve with fritos, chopped cilantro and cheese.
Recipe by Tonja's Table at https://tonjastable.com/2016/11/weeknights-chicken-enchilada-soup-with-salsa-verde-baked-quesadillas/