We made this a while back… Yes, I know it’s a weird mish-mash of cultures to have enchilada soup with mai tais. Still, it was yummy. I wanted to use up the leftover cooked chicken we had, and found this recipe in my Evernote. I am currently in a Southern/Home Cookin’/Crockpot/stir-in-a-can-of-cream-of-mushroom-soup phase. As for the mai tais, we got a similar recipe from a really cool couple we met in Jamaica, and we fiddled with it until we liked it.
In other news, I’m sick. :( I woke up kind of achy yesterday, and a little nauseous, but managed to forget about it. But then I woke up the same way today, plus feverish and with muscle aches X 2. I had big plans for this weekend, including a hike on the Greenbelt and swimming at Sculpture Falls, but alas, it was not meant to be.
I did watch Ironman 2 on Friday… it was fun, and I do have a crush on Tony Stark (see previous post) and a girl-crush on Scarlett Johansson, but the story was still kind of janky. And where did Don Cheadle come from? What happened to Terrence Howard? Weird.
Speaking of randomly replacing someone in a film series… I also saw the newest trailer for Eclipse, and I have to say, I’m underwhelmed. Kristen Stewart’s wig is at its worst; I am not happy with Bryce Dallas Howard as Victoria (I want Rachelle back! Also, Bryce’s wig is hideous!); the vampires’ makeup looks worse than in the first film. Meh. Don’t get me wrong, I’ll still watch it on opening night, but meh.
Wow, quite the grouch today, aren’t I? Maybe we should move on to the recipes. :)
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups shredded and chopped cooked chicken
- 1 (15-ounce) an black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 cups frozen corn kernels (about 9 ounces)
- 1 (7-ounce) can salsa verde
- 1 small jalapeno, seeded and minced
- 1 tablespoon chili powder
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1/2 cup sour cream
- Juice from half a lime
- 1/4 cup chopped fresh cilantro
Heat the oil in a large soup pot over medium heat. Stir in the onion and garlic; saute until softened, about 5 minutes. Stir in the broth, chicken, black beans, tomatoes, corn, salsa, jalapeno and chili powder; heat to simmering.
Add the cornstarch to a small bowl; stir in the water until the mixture is smooth. Stir into the soup and simmer for 10 minutes. Whisk the sour cream and about 1 cup of the hot soup together in a small bowl (this step is important or the sour cream will break) until smooth; stir into the soup until well blended. Stir in the lime juice and cilantro and serve.
Makes 6 servings.
Source: The Farm Chicks in the Kitchen.
Mai Tai (our version, anyway)
- 1 1/2 ounces orange juice
- 2 ounces pineapple juice
- 2 ounces white rum
- 1 ounce Paula’s Texas Orange (or other orange liqueur)
- 1 ounce orgeat syrup
- 1/2 ounce dark rum
Stir all except dark rum with ice in a cocktail glass. Top with the dark rum.
Makes 1 drink that will remind you of Hawaii. Or Jamaica.