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Ugly said:
Cheesy Enchilada soup
I am not sure I have shared this one before? I make it 3-4 times a winter. @Titans ,maybe I should make this one sometime!
(I call all recipes suggestions, so there are suggested amounts.)

2 Chicken Breast or Thighs, diced
Half to whole onion, diced
2 cloves garlic, minced
1-2 Cans Rotello tomatoes and green chiles
1-2 Cans red or green enchilada sauce- red this time, and medium
1 box chicken broth
1 cube Goya pollo bouillon
1 Can black beans or pinto beans
1 Can corn or 12 oz frozen corn
10-16oz of velveeta cheese
Season with cumin, mexican oregano, chili powder, dash of cinnamon and salt/pepper
Top with sour cream, cheddar cheese, etc

1. In a big pot, with some olive oil, brown up the chicken, season a little with salt as it browns
2. Remove the chicken when its 75%, or not pink, getting some good brown bits
3. Add in the onion, stir until translucent, then add in garlic
4. Add in the chile powder, cumin, and mexican oregano, probably 1 T or so of each. Stir 30s or so
5. Add in enchilada sauce, let it fry for a good 2 minutes, it should get dark and thick, but not burn. Use medium to medium-high heat
6. Add in the rotella, earlier, if the sauce starts to burn
7. Add in the chicken stock and the bouillon cube
8. Add the beans
9. Bring to a boil. If needed, add in more water
10. Simmer until the beans are a desired doneness
11. Add back in the chicken and corn
12. Cook for 5 minutes or so
13. Increase heat slightly, and add in the cubed velveeta cheese, a little at a time, stirring so it melts
14. Serve it up.

Here is what the chicken looks like as you get it going. I had thigh and breast meat this time.
View attachment 138950

I am bad at taking photos during cooking...
Here is what it looks like after the entire family gulps it down within 15 minutes:
View attachment 138949

As a side note, I used to work at a place where we made the processed cheese stuff. Does it have a bunch of fat in it? Yeah, but it also is made mostly with old cheese, butter, and milk. On occasion, it is helpful to have onhand, because it melts so dang well. You can use a melty cheese, like Monterrey Jack, or Oaxaca, something like that if you cube it or shave it... but because of the lower fat content, it just does not melt the same.
My daughter hates melted cheese, so she gets a large bowl full right before I add any cheese. It tastes great that way too.
I make a different soup for Tortilla Soup. You use a rotisserie chicken to make the broth and add a cube of the Goya Pollo bouillon, or Knorrs makes one too. Those bouillon cubes round soups out nicely.
Click to expand...
I'm gonna be making this soup... looks and sounds fantastic! :thumbsup:
 
A couple different winter desert meals.
@Titans, yes, my wife got me a similar pan for Christmas... for Korean bbq at home, but works in the desert too ;), hahaha

My dad does a prime rib during the holidays. So some leftovers with veggies and teriyaki, served over a salad.
IMG_1164.jpg IMG_1165.jpg

and instant rice makes a chicken chili much more hearty.
IMG_1223.jpg
 
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