This past Saturday I got to do one of my very favorite things of the whole year ... I got to go to breakfast, dinner and five movies with Barb, who is one of my dearest friends, because this is how she celebrates her birthday. We have been doing it for 15 years ... I look forward to it every year!
As you can see we started with breakfast at Mimi's ... (Yes that is her gift, I thought it matched the restaurant well, don't you?)
Our other meal was dinner at Zupa's, a favorite Utah sandwich, salad and soup cafe ... yum... The group varied during the day with some people coming for a meal or a single movie. In all about 20 of us were involved at one time or another. My DH and I are die hards and managed to do it all!!
I ordered the Chicken Enchilada Chili at Zupa's and fell in love ... After I got home, I got on line about 1:30 A.M. and found several variations, since the actual recipe is not available. (I did however find a lot of people out there begging for the recipe.) Combining some of the recipes I found and with the taste still strong in my memory, and using foods I had on hand, (We don't shop on Sunday) I made the soup above and served it for dinner. Yummy ... Here is my variation.
(Just let me warn you that I tend to be a scratch cooker)
Pollyanna's Chicken Enchilada Chili
2 pounds of chicken breast cut in 1/2 chunks and browned in olive oil.
1 small onion chopped finely and browned with cooking chicken.
2 c of seasoned chicken broth (I used powdered chicken bullion and water)
1 8 oz can tomato sauce
1 can diced green chilies with liquid
1 can black beans rinsed and drained
1 T minced garlic
2 T chili powder
1/2 t cumin
2 T liquid from bottle jalapenos
Allow mixture to simmer while you make the roux, then sauce below.
1/4 c butter, melted in medium sauce pan
whisk in 1/4 c flour *until it is a smooth lump
slowly whisk in 1 can evaporated milk,
continue with whisk until sauce is smooth.
add 1/2 lb grated cheddar cheese, slowly, stirring with a spoon until cheese is melted and sauce is smooth.
Slowly add cheese mixture to simmering soup, stir with a large spoon until smooth. Add salt and pepper to taste.
Garnish with grated cheese, tortilla chips or strips, sour cream, as desired.
Thanks for dropping by
*this amount was changed by suggestion of Jon Brewer in a comment below to improve the consistency of this recipe. Thanks Jon.