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Tacky Rooster Enchilada Soep Substanties * 2 eetlepels olie * 1 kleine witte…

Tacky Rooster Enchilada Soup


* 2 tablespoons oil
* 1 small white onion, peeled and diced
* 2 cloves garlic, minced
* half cup masa harina /flour
* three cups rooster inventory
* 2 cups cooked shredded rooster
* 1 1/Four cups (10 ounces) enchilada sauce
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can fire-roasted diced tomatoes, with their juices
* 1 (4-ounce) can chopped inexperienced chiles
* half teaspoon floor cumin
* eight ounces sharp cheddar cheese, freshly-grated
* 1 teaspoon salt, or extra/much less to style
* non-compulsory toppings: tortilla chips/strips, diced avocado, further shredded cheese, bitter cream, chopped contemporary cilantro, and/or pico de gallo

* Warmth the oil in a big inventory over medium-high warmth. (To save lots of time, peel and cube the onion for the minute or in order that the oil heats.) Add the onion and saute for five minutes, or till cooked and translucent. Add the garilc and saute for a further minute till aromatic. Stir within the masa harina and cook dinner for a further minute.
* Pour in half of the rooster inventory, and stir till fully mixed. Add within the the rest of the rooster inventory, and stir to mix. Instantly add within the rooster, enchilada sauce, black beans, tomatoes, inexperienced chiles, salt and cumin, and stir till mixed. Proceed stirring often till the combination reaches a simmer. Scale back warmth to medium-low and let it simmer for three minutes, stirring often in order that the soup doesn’t stick with the underside of the pan. Then stir within the cheese, one handful at a time, till mixed. Style, and season the soup to style with salt.
* Serve the soup heat with desired toppings

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