Enchilada soup

 

Ingredients

Seasonings

• ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
• ¼ teaspoon cumin
• 1 pinch EACH: cinnamon, cayenne pepper

Soup

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeno pepper, diced with seeds removed
• 3 cloves garlic, minced
• 10 oz. red enchilada sauce
• 10 oz. diced tomatoes with green chilies, undrained
• 15 oz. black beans, drained and rinsed
• 15 oz. canned whole kernel corn, drained
• 1 teaspoon hot sauce, optional
• 4 cups chicken broth 
• 1 large boneless skinless chicken breast (or 2 small.), see notes if using cooked chicken
• 4 oz. cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded. (Can also use more cheddar.)

Instructions

• Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
• Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
• Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
• Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
• Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
• Taste and add any additional seasonings as needed, then serve!

Sour dough discard rolls

 Ingredients

• ▢ 2 1/4 teaspoons active dry yeast one packet
• ▢ 3/4 cup warm water 177 g
• ▢ 1/2 cup sourdough discard 142 g
• ▢ 1/4 cup sugar 50 g
• ▢ 1/4 cup butter melted and cooled (56 g)
• ▢ 1/2 teaspoon salt 2 g
• ▢ 2 1/2 cups all-purpose flour350 g
• ▢ Egg for egg wash

• Instructions

  • Begin by whisking warm water and yeast in your stand mixer bowl. Cover the bowl and let it sit for 5 minutes to give the yeast time to work. When you check back in, the mixture should be bubbly and foamy, showing that the yeast is active.

    • Add sourdough discard, sugar, cooled butter, salt, and flour. Using a dough hook attachment, mix on low speed for 2 minutes.
    • Increase to level 2, and knead until it the dough becomes smooth, glossy, and starts to pull away from the sides of the bowl. It should pass the windowpane test. This will take around 5-10 minutes.
    • You can also choose to knead by hand rather than using the mixer. To do so, knead the dough on a lightly floured surface for 5-10 minutes.
      • Transfer dough to a lightly greased bowl, covering with foil, beeswax or plastic wrap, or a damp tea towel. This will keep the dough from drying out on top and developing an unpleasant crust.
      • Let the dough rise at room temperature for 60-90 minutes or until doubled. 
      • After this first rise, turn out the dough onto your counter and divide into 8 equal pieces. I use my bench scraper for this part. It also makes cleanup a breeze.
      • Shape each piece into a tight ball, adding tension by gently rolling them against the countertop.
      • Place each roll into a greased 9×13 or 8×8 baking dish, the size determined by your preferred placement of the rolls – touching or separated.
      • Cover the rolls with a damp tea towel and place in a warm spot for 30 minutes to an hour. The rolls should be doubled and puffy.
      • Preheat oven to 375℉.
      • Make the egg wash (optional) by whisking an egg yolk with a tablespoon of water, then brushing the tops of the rolls.
      • Bake in the oven for about 25-30 minutes, or until they are golden brown.
      • Remove from oven and top with melted butter, if desired.
      • Cool them and enjoy!