People often ask, what’s WROK. I’m so glad you asked. It’s a talk radio station in Rockford, Illinois. I call in every Saturday at 8:45 MST to give listeners one of my favorite recipes. To stream this broadcast, go to http://www.1440wrok.com/index.php and hit the “Listen Live” link. You can even call in with a question. Here’s this week’s recipe…
Chicken Enchilada Soup
Makes 6 servings
Active Prep Time: 30 minutes Simmer Time: 30 minutes
“This is the MOST amazing soup. I took a vote from a few friends about how common corn flour (masa harina) is. I found it easily and everyone I talked to agreed it could be found in almost any grocery store. I know Super Walmart has it.”
1 tablespoon olive oil
3 boneless, skinless chicken breasts
1/2 onion – finely chopped
2 14 1/2-ounce cans chicken broth
1 10-ounce can green enchilada sauce
1 10-ounce can red enchilada sauce
1/2 cup milk
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 4-ounce can mild green chilies
1 cup masa harina (corn flour – found in the ethnic aisle)
1 cup water
2 cups shredded Monterey Jack cheese
1) Chop chicken breasts into bite size pieces. In a large soup pot, heat 1 T of olive oil. Cook chicken and onion.
2) Add all remaining ingredients through green chilies.
3) In a small bowl, combine water and masa harina. It will make a thick paste. Add to soup and stir to combine. Simmer for 30 minutes.
4) Serve with cheese.