Chicken Enchilada Soup with Cornmeal Biscuits
&
Grapefruit Margarita
This soup started with a Half Baked Harvest chicken chili we’ve made more times than we can count. We loved it so much we wanted to take it somewhere new, so we spun it into a creamy chicken enchilada soup inspired by Kate’s restaurant days. Smoky poblanos, warm spices, and melty cheddar, with cornmeal biscuits on the side for dipping.
Whatever you do, don’t skip the pico. It brings a fresh, bright finish that makes the whole bowl come alive. Pick some up at the store or make your own using our notes from the kitchen.
To pair, we went with a grapefruit margarita. It’s bright and a little tart, just right next to something this rich and cozy.
Kevin & Kate
The Cocktail
Grapefruit Margarita
The Menu
Chicken Enchilada Soup with Cornmeal Biscuits
Cook Along with Us
YOUR WEEKLY ESSENTIALS
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
One of you takes the soup, the other takes the biscuits. Meet back at the stove to finish the soup while the biscuits bake.
We're playing Calexico tonight. Desert guitar, mariachi horns, and a little dust on everything.
NOTES FORM THE KITCHEN
Just a few kitchen tips to make the most of this week's ingredients and flavors.
MASA HARINA 101
Masa harina, often labeled corn masa flour, is finely ground corn treated with lime. It’s what corn tortillas and tamales are made from. Here it thickens the soup and adds a subtle tortilla flavor that keeps this from tasting like white chicken chili. Look for it near the flour or in the Mexican foods aisle. If you can’t find it, whisk 3 tablespoons all-purpose flour into 1/2 cup cool broth and simmer for 5 to 8 minutes before adding the dairy. It will still thicken nicely, but you’ll lose a little of that corn flavor.
CORNMEAL STAYS IN THE BISCUITS
We don’t recommend swapping masa harina for the cornmeal. Cornmeal gives these biscuits their slightly coarse, crumbly texture, while masa is much finer, absorbs liquid differently, and tastes more like a tortilla. Regular yellow cornmeal is what you want here.
SHRED YOUR OWN CHEDDAR
Pre-shredded cheese is coated in anti-caking agents that keep it from melting smoothly, which can leave the soup grainy. A block of sharp cheddar and a box grater make a noticeable difference.
MAKE YOUR OWN PICO
Store-bought pico keeps the night easy, but homemade takes about five minutes. Combine diced tomatoes, finely diced red onion, chopped cilantro, a squeeze of lime, and a pinch of salt. Let it sit a few minutes so the flavors come together.
FREEZE THE BISCUITS
Leftover biscuits freeze beautifully. Let them cool completely, wrap each one individually, and store in a zip-top bag for up to 3 months. To reheat, bake straight from frozen at 350°F for 10 to 12 minutes, until warmed through and the cheddar on top crisps back up. Keep a few on hand for your next soup night.
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We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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