Wednesday, January 12, 2011

Chicken & Rice Enchilada Soup



¼ c canola oil
1 pkg chili seasoning
1 pkg fajita seasoning
2 T flour

Combine these to create a wet roux, and stir over medium-high flame. Then add:


2 chicken breasts, cooked & shredded
1 green bell pepper, diced
1 yellow onion, diced
1 29oz can tomato sauce or crushed tomatoes
2 c V-8 (low sodium is best)
1 29oz can diced tomatoes
1½ c long-grain white rice
3 c water or chicken broth
½ tsp Chili powder
½ tsp Garlic powder
¼ tsp Seasoned salt
1 T vinegar
1 tsp Cumin
1 tsp Coriander
¼ tsp Cayenne pepper
1 bunch fresh Cilantro, minced
Few dashes of Tabasco or Cholula to taste

Bring to a boil, then lower heat and cover, stirring every few minutes so rice doesn't stick to the bottom. Cook until rice is tender, about fifteen minutes.

Serve with tortilla chips, shredded cheese and sour cream. (For the picture above, I made white rice separately with some chili seasoning mixed in and scooped it on top instead of putting it in the soup.)

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