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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

This soup is like an enchilada in a bowl

Nealey Dozier



JewishWorldReview.com | Chicken enchilada soup is a thicker, richer cousin of chicken tortilla soup. It's almost as if you are eating an actual enchilada in a bowl and a spoon.

This soup requires little prep work for the amount of flavor it yields. I started with the ingredients of my favorite red enchilada sauce as the base. I tossed the sauce into my slow cooker along with corn, beans and chicken thighs, and then left it overnight for the slow cooker to work all of its magical powers. By morning I had a luscious soup that needed little more than salt and pepper to give it a boost.

When developing this recipe, I really knew it was a keeper when my fiancÚ asked if we could keep a batch in the refrigerator at all times, so he could eat it every day. In my house, that's the sign of a real winner. This is a dish to return to all fall and winter long.



SLOW COOKER CHICKEN ENCHILADA SOUP

SERVES: 6

  • Neutral cooking oil, such as canola or safflower
  • 1 medium onion, chopped
  • 1 large jalapeno, seeded and finely chopped
  • 3 garlic cloves garlic, minced
  • 2 tablespoons Mexican-style chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon sugar
  • 2 ripe tomatoes, roughly chopped
  • 1 (15-ounce) can tomato sauce
  • 2 cups chicken stock, plus more for thinning if needed
  • 1 (15-ounce) can yellow corn, drained
  • 1 (15-ounce) can black beans, drained
  • 2-3 pounds chicken thighs, skins removed (See Recipe Notes)
  • Kosher salt and freshly ground black pepper, to taste
  • Cayenne pepper, optional
  • Tortilla chips
  • Cilantro



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Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeno and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin and sugar, and stir until fragrant, 30 seconds to 1 minute. Add the tomatoes, tomato sauce and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker.

Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Season the soup with additional salt, pepper, and cayenne pepper, to taste.

Serve with tortilla chips and cilantro for garnish.

Recipe notes

You can use bone-in or boneless, skinless chicken thighs. I used bone-in for a rich, complex soup, but boneless are easy because you don't have to pull them out.

This recipe can easily be doubled and frozen for another time. Transfer the cooled soup to a freezer-safe plastic bag labeled with recipe name and date. Press out excess air before sealing. Lay bags flat in a single layer in the freezer. (Once frozen, the bags can be stacked neatly.) To thaw, transfer to refrigerator overnight or set bag in a stockpot of warm water. Reheat in a saucepan over medium-low heat; season to taste.

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(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: kitchn@apartmenttherapy.com.)




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