Absolutely delicious!! I wish I were creative at coming up with recipes , but I'm not. So I have to rely on people like you to make my belly happy! LOL This soup is wonderful! I made1 change. It was just the omission of green pepper. We don't eat them. For the beef I used leftover roast beef that needed something done with it. Since my meat was already cooked , I did this on the stove top and of course , it didn't take as long. I like that it can be done on the stove top though because a lot of times I have leftover meat that needs used and this is a great way to use it! I had a bit of difficulty getting the cream cheese incorporated into the soup , but that was minor. Thanks so much for a delicious new soup for my recipe box!! It will definitely be a repeater!!
So i made this recipe 2 times, the 1st time i followed it and i didnt really care for it. Im a southern girl so i like a lot of spices! Well i decided to make my own texas enchilada sauce and then added that recipe to this one using 6 oz of sour cream and 1/4 teaspoon extra of cayanne perrpe instead of jalep. I think the homemade enchilada sauce made the biggest difference and only took 20 minutes. Also i didnt use a slow cooker, i cooked it on the stove top on med high heat for 2 hours and it wasnt as watery as the slow cooker. This recipe isnt for everyone, but my family loved it! Below is the recipe for the homemade enchilada sauce i made. i just threw everything together and simmered it.
Texas Enchilada Sauce
2 (6.5 ounce) cans tomato sauce
1 (28 ounce) can crushed tomatoes
1/3 cup chili powder
1 tablespoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/4 teaspoon salt
1 clove garlic, minced
1 tablespoon butter
1 onion, minced
1 green bell pepper, chopped
If you want traditional Mexican enchilada sauce such as that served in many Mexican restaurants leave out the tomato products completely. We live in Texas but for our Mexican family to have authentic traditional Mexican food, I have to make it at home or end up with Tex-Mex food in our small town. When we go to the larger cities we can more easily find traditional Mexican food. Texas is an anomaly because Tex-Mex food was created for the Texas palate. Large corporations started canning their version of enchilada sauce and added tomatoes primarily for bulk. There is not a single brand of canned enchilada sauce that is traditional style. Once you make your own at home you will never go back to canned. It is so easy.<br/>New Mexico has a completely different style of "Mexican" food as well. Personally, I love it too.<br/><br/>Traditional Mexican Enchilada Sauce<br/><br/>Start with 1/2 large onion chopped and cooked until transparent in 4 Tbs coconut oil (or oil of choice)<br/>While the onion is cooking assemble your spices in a small bowl:<br/>1/8 tsp oregano (Greek or Mexican) Mexican is very strong<br/>1/8 to 1/4 tsp cumin<br/>1/8 tsp garlic salt<br/>4 heaping Tbs of mild chile powder<br/>1/4 tsp Kashmiri chile powder or other hot chile powder to taste (cayenne is good)<br/>4 Tbs flour or masa (Add more flour if you want a thicker sauce)<br/>1 tsp cocoa powder (secret)<br/>Add mixture to cooked onions and mix well to create a roux and fry for 3 to 4 minutes to release flavors<br/>Add 6 cups of water or broth<br/>Unsalted Chicken broth or (I use Better Than Broth) 1 tsp per cup of water or to taste<br/>Stir well to blend<br/>Bring to a slow boil and stir until a little thickened<br/>Cook covered on very low heat for 30 minutes<br/>Salt to taste after the sauce is cooked<br/>Agave to taste<br/><br/>Other chicken broths are too salty so use caution<br/><br/>Use your own tweaks to create your own recipe to your families' taste<br/><br/>I hope you enjoy our heirloom recipe handed down from our family to yours.
Made for supper tonight and super simple to make and quite tasty
Yum! Both my husband and I give this recipe thumbs up! I didn't read the recipe carefully, so didn't add the pepper jack cheese along with the cream cheese. It was still fabulous. I opted to save calories as well and omitted the extra cheese and sour cream. It was still absolutely delicious! To incorporate the cream cheese into the soup, I treated it as though I was mixing in cornstarch. I took about 1/2 cup of the hot soup, and put it into a medium sized bowl. Then, I put small pieces of the cream cheese into the bowl and mashed it up with a fork until it was combined. If it didn't mix well, I added a bit more soup. It made a smooth mix that I could then add into the soup. Thanks for a fabulous recipe!
This was good!!!. I did not use the monterey jack pepper cheese, but I need it because I am sure it would have made it better. I also used diced tomatoes because I did not have roma tomatoes I think I used too many because the sauce does not look like it does in the picture, but besides all my mess ups it was great.
Quite good! I only made a few small changes - I used a sweet onion instead of red, a yellow bell pepper instead of green, a can of diced tomatoes instead of fresh, and a can of diced green chilies instead of the jalapeÃ±o. All of those were things I had on hand. I did use lowfat cream cheese, also. I don't think any of these changes affected the taste too much! Like another reviewer, I had a bit of trouble incorporating the cream cheese into the soup, and in the future, I would put in the dried herbs at the beginning, not the end of cooking, to let them soften. I let the soup cook for almost 8 hours, most of that time on high, and the meat was very very tender when it was done! I may or may not make it again - we'll see how the leftovers are!
This was great, although I did some things that might be hard to replicate the next time. I started with already cooked eye round and used the au jus from that cooking. That au jus was a combination of two recipes I spotted on the zaar. I normally do not review a recipe if I have made any significant adjustments because it isn't fair to the recipe used or its contributor, but I review this to state that it is very, very good soup!