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Wednesday, September 29, 2010

Chicken Enchilada Soup with Naan Panino

Chicken Enchilada Soup is a hearty flavorful meal in itself, but for a little something extra on cold nights, a grilled panino rounds it out well.

Panini, fresh from the grill, are quite an appetizing version of my kids' favorite grilled cheese sandwich. For the adults in the household, I make the panini with marinated eggplant, red onions, bell peppers and cheese, much like the marinated eggplant sandwich, only I just marinated it for the 30-40 minutes it takes soup to get ready.

Any bread roll or flat bread would do, but here, I use Kale-and-Cilantro Naan I had leftover from a previous meal. Kale-and-Cilantro Naan is made very much like my other naans, just had kale handy and wanted to use it up.

Fusion cuisine being my personal slant, for a bright color and rich flavor, I like to marinate the chicken pieces in Patak's™ Tandoori Masala Paste, then cook it in a combination of typical Mexican and Indian spices.

Instead of Tandoori paste, can substitute Achiote seeds (Annatto) which is traditionally used as seasoning in Yucatan and Central American dishes, and makes a nice marinade when combined with a few other spices to make a rub. The rich red color and a mild earthy flavor are its main attraction for me, much like in this Achiote Potatoes and Black-Eyed Peas recipe.

Optionally, add peas and carrots for the kids, but for an adult version, can leave it out. If preferred, mellow it out with some sour cream or yogurt when serving this spicy soup for the kids.

2 or 3 boneless, skinless chicken breasts cut into chunks
1 medium onion, sliced thin, or chopped fine
6-8 cloves of garlic, finely minced
optional cooked veggies: peas, carrots, black beans, corn kernels
2 Tbsp Patak's™ Tandoori Masala Paste (less if preferred)
3 Tbsp tomato paste
2 Tbsp canola oil
salt to taste

for garnish:
chopped cilantro
crisp tortilla strips

spices for the chicken enchilada soup:
1 tsp oregano powder or1 Tbsp crushed dried oregano leaves
1 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp chili powder
1 Tbsp McCormick's™ Original Taco Seasoning (optional)
1 Tbsp brown sugar

  1. Combine the spice mix and keep it handy
  2. Cut a tortilla into strips, spray some oil and broil in the toaster oven till crisp and keep it handy
  3. Heat the canola oil in a pot, add the onions, garlic, some salt and stir till onions are translucent; then, add the tomato paste and sauté till it turns rich red and is aromatic
  4. Add the chicken pieces, spices, enough water, cover and cook till chicken is done
  5. Stir in the cooked veggies, adjust flavors if needed, garnish and serve warm

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  • At 5:13 AM, Blogger Priya said…

    Woww droolworthy chicken enchilada..yumm!


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