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!!.jpg)
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)
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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.
That is my favorite soup and ALWAYS order that when I go. Can't wait to try your recipe!!!!!
ReplyDeleteSounds yummy!! Must try!!
ReplyDeletePollyanna, Can you believe I have never been to Zupas? I have heard it's good, but I always forget about it. I must try it sometime. Your recipe sounds yummy. I will give it a try. Thanks for sharing with Share Your Cup.
ReplyDeletehugs,
Jann
I always get this at Zupas! Love that they opened on in Phoenix, AZ. Can't wait to try this!
ReplyDeleteI always get this at Zupas! Love that they opened on in Phoenix, AZ. Can't wait to try this!
ReplyDeleteAt the risk of sounding negative, you may want to change the measurements for your roux. I tried this recipe yesterday and instead of soup I got queso dip. Against my better judgement I used the exact measurements for everything and as expected the roux turned into a ball of flour, milk and cheese. I added it to the rest, whisked it in as best as I could, but it turned into a thick dip instead of chili. I tasted it and couldn't get past the taste of the flour. I had to add a jar of salsa to make it edible. I should have gone with my gut and made the roux like I know a roux is made-with equal parts flour and butter. I also couldn't help but notice that Zupa's advertises this soup as being made with red and green enchilada sauce, none of which are in your recipe. Looks like I'm going to have to create my own, much more accurate, knock off after all.
ReplyDeleteI hope you will send me a link when you put your recipe together, you sound like a great cook. I would love a more authentic recipe, and would be happy to link it to this post, and make everyone happy!
DeleteI also would like a copy of Jon's recipe when you get it finished. Wish we could get the exact recipe from Zupa's. I looked in their cookbook and it was not there.
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ReplyDeleteI made this tonight and it turned out wonderfully! For the roux, I slowly added the flour as the butter was melting and it wasn't thick at all. I also added some corn. Next time I make it I think I'll make it spicier. Thanks for the recipe!
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