Much-Needed Comfort Food

This past week was a particularly hard one in the Nash house. We very suddenly and unexpectedly lost our beloved cat, King Lear. With the stress of visiting vets and grieving our loss, cooking for ourselves was pretty far down on our to-do list.

Cooking, however, can be therapeutic as well as necessary, so yesterday we decided to try a new recipe for Smoky Enchilada Soup. The weather was gloomy (like our mood), and it sounded like the perfect comfort food—warm, easy, and soothing.

We made everything as directed and were quite pleased. You can adjust the amount of adobo if you need it more or less spicy, but it was about perfect for me as-is. Don’t skip the queso fresco on top…it really adds a nice little touch. I found the recipe in Texas Tables, a multiple award-winner from the Junior League of North Harris and South Montgomery Counties.

Smoky Enchilada Soup

¼ cup vegetable oil

1½ cups finely chopped onions

1 chipotle chile in adobo sauce, chopped

2 tablespoons chicken base

1 tablespoon adobo sauce

1 or 2 garlic cloves, chopped

1 to 2 teaspoons salt

1 teaspoon cumin

1 teaspoon chili powder (we used ancho chili powder)

½ teaspoon black pepper

½ teaspoon cayenne peppers

8 cups water

1 cup masa harina (found in the international aisle)

1 cup crushed tomatoes

4 ounces processed American cheese, cubed (we used white American)

1½ pounds chicken, cooked and chopped

2 tablespoons chopped cilantro

8 ounces queso fresco, crumbled

Heat the oil in a stockpot or Dutch oven and add the onions, chipotle chile, chicken base, adobo sauce and garlic and mix well. Stir in the salt, cumin, chili powder, black pepper and cayenne pepper. Sauté until the onions are tender.

Mix 2 cups of the water and the masa harina in a measuring cup until smooth; stir into the onion mixture. Cook for about 5 minutes, stirring constantly. Add the remaining water and the tomatoes and bring to a boil. Cook until of the desired consistency, stirring occasionally.

Reduce the heat and stir in the American cheese. Simmer until the cheese melts, stirring occasionally. Mix in the chicken and cilantro. Ladle into soup bowls and garnish with the queso fresco.

Serves 6 to 8