We hear it’s getting beyond chilly up north, so we wanted to bring to you a great recipe that will warm you up on even the chilliest nights. Check out this great recipe from our friends at Kitchen Creole:
Quintana Roo Chicken Enchilada Soup
Ingredients:
2 pounds bone in chicken breasts
2 tablespoons Quintana Roo
Vegetable oil
1 onion chopped
1 jalapeno seeded and minced
3 cloves garlic minced
1 tablespoon sugar
2 large ripe tomatoes chopped or 1 (15) ounce can diced tomatoes
1 15 ounce can tomato sauce
2 cups chicken stock or 14 oz. can
2 cups frozen corn or 1 can drained
1 can black beans drained
Heavy cream optional salt and black pepper to taste
For serving
Grated cheddar cheese
Sour cream
Tortilla chips
Cilantro leaves
Directions:
This is a relatively simple recipe to make, and it’s delicious! First, sprinkle the chicken breast with 1 tablespoon Quintana Roo and refrigerate for 2 hours or overnight. When you’re ready to prepare it, start off by heating a few tablespoons of vegetable oil in a Dutch oven or skillet on medium high heat, Sear the chicken breasts to a golden brown and then move it to the side.
Add the onions and jalapeno to the pan and cook until softened, about 2-4 minutes. Next add the garlic, Quintana Roo and sugar and stir until fragrant, about 1 minute. Add the tomatoes, tomato sauce and stock and the chicken breasts back to pan. Next add the corn and beans and continue to simmer for 1 hour until the chicken is cooked though.
Remove the chicken shred, discard the bones and add the meat back to the soup. Stir in the cream (if using) and check for seasoning. Serve with cheddar cheese, sour cream, tortilla chips and cilantro. Voila! It’s that easy!
For more information on Kitchen Creole’s spices, you can visit its website at www.KitchenCreole.com. Kitchen Creole spices are sold online and on island at Shipwreck Landing, Keep Me Posted and Pickles in Paradise in Coral Bay and also at Pink Papaya and Sugarbirds in Cruz Bay.
