Kent & I had our date night Friday and went to Boston’s for dinner. We had the best “Baja Chicken Enchilada” soup! I knew I could re-create it here at home, only with better ingredients, and tonight I nailed it, by golly. (I didn’t even ask them for the recipe, I just gave it a shot.)
photo by juggler pm
ORGANIC BAJA CHICKEN ENCHILADA SOUP (Use as many organic ingredients as you can.)
And by the way, yes, this recipe uses a lot of butter. Good thing it is good for us, huh?! Not to mention what I learned from Glenn: butter carries flavors across your tongue. Don’t fall for the saturated fat rhetoric, and stop feeling guilty about it. Food that our ancestors ate is our way back to optimum health.
- The night before, or earlier in the day, place chicken in a baggie with the juice from a couple limes and half a packet of taco seasoning. Let marinate for a few hours, then when it’s about 45 minutes from dinnertime, start this:
- Chop an onion and sauté in 4 T. butter (I use my cast iron pan)
- Meanwhile, melt 3/4 c. butter (1 1/2 sticks) in a soup pot, stir in 1 1/4 c. flour (best: sprouted flour), keep stirring while you let that cook a minute or so (you’re basically just making a white sauce)
- Add 2 c. whole milk and stir well
- Add 4 c. chicken stock (best: homemade from pastured chickens)
- Add 1/2 packet of organic taco seasoning (or make your own taco seasoning)
- Add sea salt, red pepper, fresh garlic, more taco seasoning, etc. all to your taste – we had to be careful not to make it as spicy as we’d like, or the kids wouldn’t eat it.
- Add 12-16 oz. jar of salsa (I used my homemade organic salsa)
- Add onions to the pot after they start to get a little golden brown
- Use the pan the onions were in and add chicken (cut into strips, however much you want to use, I used 4 pasture-fed chicken breasts) and more butter or olive oil, then sauté ’til done; add to pot
- Add 15 oz. can of black beans, drained (organic if you can find them)
- I added an organic chopped red bell pepper from my garden, or you could also add summer squash (not ’til it’s almost done, though, or it will get mushy)
- Add about 1 or 2 c. of corn when it’s almost time to eat – make sure it’s non-GMO
- You could get some sprouted tortillas, brush them with butter, bake ’til crispy, then cut into strips and serve the soup with those on top. Or you could crush some tortilla chips then sprinkle cheddar cheese over it. A dollop of sour cream might be good, too, wish I had thought of that earlier when we were eating it.
Try it and let me know what you think!
- Many more topics & recipes along the right in the blue section
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