sunday night special: chicken enchilada soup with cornbread muffins.

The temperature is finally starting to drop in Chicago.

You know what that means?

Time for warm, hearty soups! Yes!!!

I have made variations of this soup so many times, and I think I’ve finally perfected it.

Its flavors are complex — layered and hearty like a chili — yet it’s light at the same time. The secret to its complexity?

Canned pumpkin!

This fiber-packed puree creates a beautiful texture without adding lots of fat.

And this soup boasts lean protein to boot. Score!

This soup is so yummy that Mr. Peaches’ friends slurped it down to the very last drop (literally, I heard “scchhhhllllluuurrrrppp”) and then told me it was the best meal I had ever made for them.

Awww….

But let’s cut to the chase people — do you know what really makes this dish so awesome?

All the TOPPINGS!

Do not skimp on the toppings people!

This chicken enchilada soup is perfect for a casual, no-fuss dinner party with your closest friends or family.

Serve the soup for your guests over the stove, then direct them to proceed through a “topping bar” complete with grated sharp white cheddar cheese, chopped scallions, sour cream, and last but not least, your favorite cornbread.

(I love to doctor up the Jiffy cornbread mix, but feel free to use your own favorite recipe. See a suggested recipe below!)

OR, make it all for YOURSELF and savor the leftovers all week long!

Get on it people!

Chicken Enchilada Soup – Night #2!

Chicken Enchilada Soup with Cornbread Topping – Night #2!


Chicken Enchilada Soup with Cornbread Muffins
Recipe inspired by Hungry Girl
Serves 8

Printer-friendly version

For Soup:

  • 2 Tbsp. oil
  • 2 Tbsp. minced garlic
  • 2 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 8 cups low-sodium chicken broth
  • 4 boneless skinless chicken breasts
  • 2 14.5-oz cans pure pumpkin or 1 29-oz can
  • 2 14.5-oz cans black beans, drained and rinsed
  • 4 small corn cobs, kernels removed (about 1 ½ – 2 cups corn)
  • 32 oz. (about 4 cups) good-quality medium-heat fresh all-natural salsa from the      refrigerated section (Oasis and Garden Fresh Gourmet are good brands.)
  • Fresh ground pepper

Suggested Toppings for Serving:

  • Extra sharp white  cheddar cheese, grated
  • Reduced-fat sour cream
  • Chopped scallions
  • Cornbread muffins (see suggested recipe below)
  • Hot sauce

Heat two tablespoons oil in a large pot over medium heat. Add garlic, chili powder and cumin, and stir for one minute. Add broth to the spices, then stir in the pumpkin puree, and bring to a boil with the lid on.

Remove the lid, add the chicken and poach (cook in the boiling water) for about 9-13 minutes, or until cooked through. Be careful not to overcook or it will get dry. Remove chicken breasts from the pot with tongs, and set aside in a bowl to cool. (Alternatively, the chicken may be poached in a separate pot of boiling water and then added to the soup at the end, but I prefer to poach it in the soup broth to reduce clean-up.)

Mix in the black beans, corn, and salsa and bring soup back to a boil. Season with fresh ground pepper.

Keep boiling for a minute or two and then reduce heat and simmer on low for 45-60 minutes, stirring occasionally.

Wash your hands, and shred chicken into tiny pieces. Add the shredded chicken to the soup and heat through.

Make a “topping bar” along a table or counter and serve soup with grated white cheddar cheese, reduced-fat sour cream, chopped scallions, hot sauce, and/or cornbread muffins (crumble the cornbread on top).

Refrigerate or freeze extra soup in airtight containers.

For Doctored-Up JIFFY Cornbread Muffins:

  • 1 package JIFFY Corn Muffin Mix
  • 1 egg or 1/4 cup Egg Beaters
  • 1/3 cup skim milk
  • 1 11-oz. can sweet corn (or fresh or frozen corn), lightly mashed
    (or sub for 1 4 oz. can mild diced green chiles for a more savory muffin)
  • 1/2 tsp. sugar or Splenda

Preheat oven to 400˚F.

Grease muffin pans or use paper baking cups.

Blend ingredients. Batter will be slightly lumpy. For maximum crown on muffins let batter rise for 3 or 4 minutes, and restir before filling cups.

Fill muffin cups about 3/4 full.

Bake 20-22 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Yields 6-8 muffins, depending on size.

5 responses to “sunday night special: chicken enchilada soup with cornbread muffins.

  1. oh my goodness!! I want this right now!!

  2. Pingback: curried chicken corn chowder. « peaches & cake

  3. Terren

    Thanks for posting this! We tried it tonight and it was great!!!

  4. Pingback: bacon-wrapped smoky chicken thighs. « peaches & cake

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