Starky’s Chicken Enchilada Soup
Nothing speaks to chilly weather like a steamy, hearty bowl of spicy soup! It simmers a bit on the stove and creates an unstoppable “yum” aroma in your kitchen. We like it packed with cooked chicken, but it’s a cinch to use veggie stock and delete the chicken for a vegetarian soup. Go a step further for a vegan adaptation and replace the butter with all vegetable oil in the roux. Using rice flour makes it gluten free for our people who don’t touch the wheat. There is huge flavor packed in the ingredients so those options will render a super tasty soup. In the Starky kitchen, we roast our own pasilla peppers over an open gas flame which gives rich, authentic flavor to the soup. In a pinch, you can use canned green chilis. The ingredient list seems long, but it goes into the soup fast and you don’t have to be disciplined with uniform chopping as the soup gets pureed with an immersion blender or a regular high speed blender. Just be careful when using hot liquids in a blender, they tend to blow the top off if you fill it too full or let the steam build up. We position a towel on top and start the blending on low speed. As with most soups, they taste better when allowed to sit overnight for all the flavors to heighten but you can serve this one as soon as it is hot and ready. Load it up with toppings such as tortilla strips, cheese, scallions, cilantro, sour cream, super thin jalapeno slices, or avocado. We’re serving it today at Starky’s and the staff has already done serious damage to our quantities; it’s a hand’s down staff fav!
For the Base:
8 cups chicken broth or veggie broth
2 chipotle peppers + 1 tablespoon adobo sauce from 1 can of chipotle peppers in adobo.
2 cups Yukon gold potatoes, unpeeled and chopped
1 cup carrots, peeled and chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 onion, peeled and chopped
3 garlic cloves, minced
2 14oz cans of diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican Oregano
2 teaspoons organic sugar
2 bay leaves
Place all ingredients in a 12 quart stock pot, stir, cover, and place over medium heat on the stove top. When soup starts to boil, reduce heat to low and simmer for an hour until all vegetables are softened.
For the Roux:
1/2 cup butter
¼ cup vegetable oil
1 cup rice flour
In a medium saucepan, add the butter and oil and heat until butter is melted. Take the pan off the heat and add the rice flour. Stir well and let the roux sit while the soup is simmering. Add the roux when the vegetables are soft and bring the soup back to a boil. Cook out the roux , stirring often for 10 minutes until soup is thickened. Remove the stock pot from the stove and let it cool slightly. In a blender or with an immersion blender, puree the soup in batches carefully and return to the pot. Add the following ingredients and heat through. Taste the soup for seasoning, add 1-2 teaspoons of salt and a few big grinds of black pepper to taste.
Add to the Base:
3 cups cooked chicken breast, chopped or shredded
1 14oz can black beans, rinsed
2 pasilla peppers, charred, peeled, seeded and chopped or ( 1) 4oz can of chopped green chilis
2 cups fresh or frozen corn kernels
Serve the Chicken Enchilada soup with tortilla strips, cheddar cheese, sour cream, avocado and cilantro leaves for garnish. If Vegetarian, tortilla strips, avocado and cilantro add plenty of crunch and flavor! Leftovers can be held in the frig for 5 days or frozen for a quick midweek dinner. We hope you try it and we know you’ll devour it!
Starky Soups are available for take-out as individual cups or for “Soup for a Group”. Our disposable soup tureens serve 10-14 guests. Please allow 24 hours to order as we make all our soups from scratch. Specialty soups are available with 48 hour notice. All “Soup for a Group” orders come with homemade bagel chips, challah buns and crackers, cups, spoons, napkins and ladle. (406)556-1111