Wednesday recipe; seems like a good day for soup!

Enchilada Soup

¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream
3 chicken breasts, cut up
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.

Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.


Don't forget; Minor's base for all your stock needs, personally, I think it is a "must have"! For all my Cookermom peeps www.soupbase.com is offering a discount. Enter CMBLOG in the discount code field near the top of the page that's shows the contents of the shopping cart and click 'apply'. Any order over $25.00 they'll give a 15% discount. The discount will show right on the cart page after it is applied. Chicken - $10.95
Beef - $11.95, 1 tsp. of the paste to 1 cup, each container makes 5 gallons.