Potato Week

Hey all! I have enjoyed your recipes you post the past couple weeks and Brayden is really grateful for something new to eat. I am totally one of those moms who get in a rut and only make the same 6 things. So THANK YOU!! 

This week we have an overwhelming amount of potatoes that need to be consumed. We bought our regular 5 lb. bag, then the next day Brayden brought two grocery sacks FULL of potatoes from his parents, and a few days later her brought more home from work. So needless to say, we are cooking "carby" this week! Not all of the recipes have potatoes, but most are. I am going to post all the recipes separately so they are easier to reference later if you so desire. Also, it is officially cold out side so I do have a couple soups. Don't judge. Hope this helps you in your menu planning this week!

20-Minute Cheesy Chicken Enchilada Soup
Ingredients:
-2 Tablespoons vegetable oil
-1 cup diced white onion
-2 cloves garlic, minced
-1/2 cup masa harina
-3 cups chicken stock
-2 cups cooked, shredded chicken (could use roasted chicken from grocery store)
-10 oz. can enchilada sauce
-14 oz. can fire roasted diced tomatoes with juices
-1 (14oz.) can black beans, rinsed and drained
- 4 oz. can chopped green chilies
-1/2 teaspoon ground cumin
-8 oz. sharp cheddar cheese, grated
-1 teaspoon salt, more or less to taste
-optional toppings: tortilla chips/strips, sliced avocado, grated cheese, sour cream, and cilantro

Directions:
1. Heat the oil in a large stock over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant.  Stir in the masa harina and cook for an additional minute.

2. Pour in half of the chicken stock, and stir until completely combined.  Add in the remainder of the chicken stock, and stir to combine.  Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chilies, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer.  Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.  Then stir on the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.  

3. Serve the soup warm with desired toppings. 

-Kaylie