Friday, January 22, 2010

Chili’s Chicken Enchilada Soup

Hola amigos!  For Christmas, I got a new cookbook called, “Top Secret Restaurant Recipes 2.”  It has a bunch of delicious sounding recipes from places such as Applebees’s, Macaroni Grill, Olive Garden, Outback and Chili’s.  There’s even a website that the book is based on.  Last week, Jeremy picked out a recipe to make for dinner and he decided on Chili’s Enchilada Soup.

Since we live in Po-dunk, USA and don’t have a lot of chain-restaurants, we visit Chili’s often and I can’t say that I ever remember seeing a chicken enchilada soup on their menu.  Have you?  Maybe it’s because I don’t really look at the soups there.  I usually look at the burgers or the chicken fajita pita because that’s what makes me think of Chili’s.  Anyway…

A main component of this soup in cheese…but not real cheese…Velveeta cheese.  I have mixed feeling about Velveeta.  First of all, it comes in a box.  What kind of cheese comes in a box!?  Secondly, it’s kind of rubbery.  What kind of cheese is rubbery!?  Lastly, it’s “pasteurized cheese product.”  Not just cheese, but “cheese product.”  That creeps me out a bit.  But oh well, it’s not like I eat it everyday…or even more than once a year, for that matter. 

Beside the Velveeta, this soup was pretty good!  It’s thick and cheesy and really tastes like enchiladas!  We cut the recipe in half, since it’s just the two of us and that still gave us enough leftovers for lunch the following day.  So, if you like cheese and you like enchiladas, I’d highly recommend that you try out this soup…or just go to Chili’s and taste it there.





Topped with crushed tortilla chips and green onion.


It’s good!

Chili’s Chicken Enchilada Soup, by Top Secret Restaurant Recipes 2


  • 1 tbs vegetable oil
  • 1lb skinless, boneless chicken breast
  • 1/2 cup diced onion
  • 4 cups chicken broth
  • 1 clove garlic, pressed
  • 1 cup masa harina (corn flour)
  • 3 cups water
  • 1 cup enchilada sauce
  • one 16 oz box of Velveeta, diced
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin


  1. Add 1 tbs oil to a large pot over medium heat.  Add chicken breast to pot and brown for 4-5 minutes per side.  Set chicken aside.
  2. Add onion and garlic to pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent.  Add chicken broth.
  3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add masa harina mixture to pot with onion, garlic and broth.
  4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  5. Shred the chicken into small, bite-size pieces and add it to the pot.  Reduce heat and simmer soup for 30-40 minutes or until thick.
  6. Serve soup in cups or bowls and garnish with shredded cheese, crumbled tortilla chips and/or a spoonful of your favorite salsa or pico de gallo.

Makes approximately 12 servings.

***By the way, if you have a dog be sure to stop by my other blog because I’m having a “Dog-gone GIVEWAY!”  Enter by Wednesday, January 27th.

Saturday, January 16, 2010

Peanut Butter Blossoms

Mmmm…peanut butter cookie.  Mmmm…Hershey Kiss.  Mmmm…peanut butter blossoms!  I love these cookies, but can you believe that I never made them before.  Shocking right?  They are so easy and so delicious, yet for some reason they’ve never crossed my kitchen, until now. 

On New Year’s Eve, we had our friends come over for dessert and video games.  I’ve been wanting to make these cookies for quite awhile, plus Hershey Kisses were on sale, so now was my chance.  These are such a delicious cookie!  I can’t think of anything better than peanut butter and chocolate.  In making these, the only substitution I made was that I used butter instead of shortening.  The butter made the cookie a bit crumbly and delicate, which is different than your normal peanut butter cookie texture (made with shortening)…however, I rather enjoyed it!  I also enjoyed eating these cookies when they were still a bit warm and the Hershey Kiss was melty.  Yum!





Ready to eat!



Peanut Butter Blossoms, by Hershey


  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar


  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.