JALAPENOS WHAT'S GOOD FOR THE SOUL ON CINCO de MAYO DAY ENJOY DAN

BAJA GREEN CHICKEN ENCHILADAS SOUP by CHEF DAN


serves 30-40

INGREDIENTS:

5 Pounds skinless, boneless chicken halves

1/4 cup g rapeseed oil

4 onions, diced

10 garlic cloves, crushed

22 cups chicken broth

5 cups masa harina

8 cups enchiladas sauce

8 cups salsa Verde (GREEN)

8 cups black beans

10 c ups shredded cheddar cheese

1 tablespoon salt

1/4a cup Chile powder

2 tablespoons cumin



DIRECTIONS:

1.In a stock pot over medium-high heat cook chicken breasts in the oil until well browned on all sides. Set aside.

2.Cook onion and garlic in remaining oil until onions are translucent, pour in chicken broth, and simmer for 15 minutes.

3.In a bowl whisk together masa harina and two cups water until well blended.

4.Add to the stock pot enchiladas sauce, salsa Verde, black beans, salt, Chile powder, cumin, and masa harina. Bring to a boil.

5.Add chicken, and cheese to the pot, reduce heat and simmer for 1 hour.



ENJOY DAN: hallelujah



serve with corn tortillas and jalapeños