happy 2019!! while i have been so sad to take my christmas decorations down, i must admit it feels a little nice to be easing back into a more normal routine. i was feeling pretty content while grabbing vegetables and ingredients for our “usuals” at the grocery store this week - and the prospect of getting back on track and away from all the cookies, cocoa and fudge.
this is my favorite soup to make during the chilly winter months. not only is it substantial and tasty, but it allows me to re-purpose ingredients from our frequent taco nights (meal planning win), and it fills the whole house with the warmest, yummiest scent while it simmers.
adapted from magnolia table by joanna gaines
| ingredients |
1 box chicken broth
1 can red enchilada sauce
2 cups cooked, shredded chicken*
fresh roasted corn**
2 jalapenos, ribs and seeds removed, sliced
1 small tomato, diced
1/4 red onion, finely diced
rice with mexican spices
salt + pepper
crushed tortilla chips (white or blue) or street taco tortillas cut into small strips and lightly fried in oil (this is how i get rid of any little extras hanging around, and you can use the strips on taco salad too!
extra jalapeno slices
mozzarella, mexican or colby jack shredded cheese
* you can use rotisserie chicken, or shred leftover chicken breasts, or if i only have fresh, raw chicken breasts on hand i’ll pan-sear them, then add some water to the pan and simmer until cooked through. remove from the pot and shred with two forks.
**joanna’s recipe calls for canned corn. when fresh is in season i like to grab a couple ears and toast them in the oven in their husks, at 350 until lightly browned. remove them from the oven and shuck, then once cooled cut the kernels off the cob and they’re ready to be added to the soup! if corn isn’t in season i grab a bag of frozen corn. i don’t know why that seems so much more appealing to me than the canned variety.
| method |
in a large soup pot add the broth, enchilada sauce, tomatoes, red onion, jalapeno, corn, salt and pepper. bring to a boil over medium-high heat. once boiling, lower to a simmer and add the shredded chicken. cook until the chicken is heated through.
add the rice and spice mix, cover, and simmer for approximately 15 minutes, until the rice is fully cooked. taste and season again as needed.
serve immediately with optional garnishes.