We attended the same two-room Jack and Janet Elementary School on the south side of San Antonio back in 1961. Dodie was in pre-first grade, and I was in the next room over in first grade. We were both 5.
Eating Mexican food at the Pan American, Taco Hut, Elizando’s Cafe, and later, Don Pedro’s Mexican or Teka Molino restaurants was just about as common as eating Mexican food at home.
We grew up in a school district that at that time included about 36 percent Mexican-American students. Each Wednesday at McCollum High School was my favorite day to eat in the cafeteria. Guess why? MEXICAN FOOD!
We are blessed that many of our dearest friends are of Mexican or Spanish heritage.
The point is, we know our Mexican food. The best enchiladas, tacos, tamales, picadillos, and tortillas in the world are made in South Texas.
(We have to admit any of the Manuel’s Mexican Restaurants in Phoenix, Arizona, and Stacy’s Restaurant (especially her Chilaquiles breakfast plate) in Van Horn, Texas are awesome.
We occasionally travel to the Alamo City to enjoy awesome Mexican dishes with friends and family.
With this in mind, here’s our version of a favorite:
Alamo City Creamy Enchilada Soup
Ingredients
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon (chipotle) chili powder
2 cups chicken broth
2 cups enchilada sauce
1 (15-ounce) can diced tomatoes
1 pound boneless and skinless chicken thighs or breasts
1 (15-ounce) can black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 medium zucchini, diced (optional)
4 ounces cream cheese, warmed (optional)
4 ounces cheddar cheese, shredded (optional)
4 ounces monterey jack cheese, shredded (optional)
salt and pepper to taste
2 tablespoons cilantro, chopped (optional)
Instructions:
Heat the oil in a large saucepan over medium-high heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic, cumin and chili powder and cook until fragrant, about 30 seconds.
Add the broth, enchilada sauce, tomatoes and chicken, bring to a boil, reduce the heat and simmer until the chicken is falling apart tender, about 20 minutes.
Remove the chicken, shred, return to the soup along with the beans, corn, and zucchini and simmer until the zucchini is tender, about 5-7 minutes.
Add the cream cheese, cheddar cheese, monterey jack cheese and cook until the cheese has melted into the soup, about 3-5 minutes.
Season with salt and pepper to taste, mix in the cilantro and enjoy!
☆☆☆☆☆
IN GOD WE TRUST
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I’m saving all these recipes, you know. Wonder how the garlic dip would go with this? Probably wouldn’t be able to walk afterward! There’s a place in Newport called Jalisco’s, run by a Mexican family, and they are pretty good; wonder if they have a soup this good? Must check. I just had meatless red kidney bean chili and a gorgeous cake of cornbread, to warm up. It was finally starting to go from 4 degrees this morning to a heat wave of 22. Hot spices get the blood running!
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In my entire life I’ve only been in a single digit temperature once. That was February 2021 and known as a once in 100 year event in these parts!
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Unless you really like the cold, and some people do, once is enough for single digits. I remember it getting down to -20 once last winter here. I ate hot stuff all day.
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Brrrrrrrr. ⛄️
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