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The other day it was a bit chilly, and I had a head cold. I was craving something warm and thick, but I didn’t feel well, so I didn’t want to spend much time cooking. A few days before, I’d made homemade enchilada sauce, and that great Mexican flavor was calling me. But I couldn’t really just make a bowl of enchilada sauce and eat it straight.
Then the idea of making an enchilada soup hit me. I love the flavors in Mexican food…chilies, cumin, garlic, peppers, beans, corn. Yum! I had most of those flavors in freeze dried format. What if I put all those flavors into a soup? I tried it and LOVED the result. I’ve made a big batch of this soup each week since and eat it for lunch (with a glass of Peach Drink) almost every day. The best part about it is how little prep time it takes. Five minutes prep. Ten minutes simmer. Seriously.
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Gather your ingredients. Feel free to adjust amounts slightly depending on what you like. Less salt or a few more chilies…it’s up to you!
Add water to your pot over high heat. Whisk in tomato powder, garlic powder, salt (or bouillon), and cumin right away. It can be tough to whisk them in smoothly once all the other ingredients have been added.
Let soup simmer for about 8-10 minutes. Taste a bean to make sure it is hydrated. If not, let it simmer for another minute or two. Once the beans are well hydrated, add the tomatoes.
Then whisk in the bechamel. Don’t add the bechamel until everything is hydrated because the soup will thicken and the food won’t hydrate well.
- 8 cups water
- ½ cup tomato powder
- 1-2 Tbsp. cumin (to taste)
- 1 Tbsp. garlic powder
- 1-2 tsp. chicken bouillon or salt
- ⅓ cup freeze dried green chilis
- ⅓ cup freeze dried corn
- ¾ cup instant black beans
- ⅓ cup freeze dried bell peppers (I've made it with and without the peppers, and it is great both ways.)
- ¼ cup freeze dried onion
- ½ cup freeze dried chicken slices (I've also used ground beef )
- ⅓ cup freeze dried tomato dices
- ½ cup bechamel powder
- Put water in a medium to large pot.
- Whisk in tomato powder, cumin, garlic, and salt (or bouillon) over medium high heat.
- Taste. Add more seasoning if necessary.
- Add chicken and beans.
- Once water is simmering, add all other ingredients except tomatoes and mix well.
- Bring to a boil, and then lower heat and cover and simmer for 8-10 minutes.
- Taste to make sure beans are well hydrated. Simmer an additional couple of minutes if needed.
- Add tomatoes and stir.
- Whisk in bechamel powder.
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