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Sunday, February 19, 2006

Enchilada Soup

What's a cafe without a steaming hot bowl of soup. Especially during the freezing global warming days of February. This was a favorite at the restaurant.

2/3 cup dried pinto beans
1/4 cup dried kidney beans

Soak in 4 cups of water overnight. Discard soaking water. In a 4 quart pot, bring beans to boil with three cups water and 1 tsp sea salt. Reduce heat and simmer under tender about 45 minutes. Add more water if necessary because kidney beans can take longer to soften. Drain Beans and set aside.

You can use canned beans if fully rinsed but they are not as good.


2 cups diced yellow onions
3 garlic cloves minced or 1 tsp garlic powder
4 21/4 ounce cans of sliced black olives
3 15 ounce cans tomato sauce
1 19 ounce can of Enchilada sauce ( I use 1 can of mild and part of a can of hot. You can mix as you chose, but if you get to hot you can't turn back. This soup taste best if it is medium. You may find medium enchilada sauce if you are lucky.)
1 large can peeled tomatoes, pulsed a few times in food processor
2 cups sour cream
1/2 pound sharp cheddar cheese
1/4 pound jack cheese
3 Tbsp dried chives
1/3 cup sliced green onions
1/2 dozen corn tortillas, cut into wedges.

In a large stock pot (6 qts) simmer yellow onions, olives, garlic for a few minutes, until onions are translucent, toss in a bit of kosher salt and stir.

Add tomato sauce, enchilada sauce, simmer covered until mixture is hot and onions are tender (10 t0 15 minutes)

Add beans, chopped tomatoes and sour cream. Continue heating at very low temperature, stirring frequently to keep beans from settling. Bring near boiling, but do not allow to boil, then stir in grated cheese. Continue to stir until cheese is melted. Remove from heat.

Add chives, green onions and corn tortillas. The corn tortillas will break down and thicken the soup.

Warning, when reheating the soup, keep stirring as the beans and cheese will scorch to the bottom when you walk away.

10 comments:

camojack said...

No mild. It can't get too hot for me. My tolerance for spicy hot food is legendary in certain circles...

MargeinMI said...

That looks deeeeeelish! How much does this receipe make? If lots, does it freeze well? (You probably never had any leftovers to freeze.)

jack, Why doesn't that surprize me about you? :o)

UpNorthLurkin said...

Sounds fantastic! Can't wait to try it. Thanks for sharing!
;o)

Ms. RightWing, Ink said...

Margrin

Makes pretty close to a full pot and yes, it freezes well. I put most of it in plastic freezer bowls.

It makes enough to call in friends

camojack said...

MargeinMI:
Ummm...I dunno. Why doesn't it?

Barb said...

Is Mr prettyold going to love this one. All of his favorite food in one pot.( Well, he does like lemon pie, He'd have to save that for after) This is going to be a keeper.

Barb said...

OK Camojack, I'll be the one to say it. we all know you are Hot Stuff.

Kajun said...

The next day, have your colesterall checked; have Lipitor prescription filled, immediately.

MargeinMI said...

Jack, I just meant that you enjoy the spice of life, so obviously you would in your food, too! (Liked Barb's answer too.)

camojack said...

Barb & MargeinMI:
You gals are gonna make me blush!