MISSION, KS -- (Marketwire) -- 01/31/13 -- (Family Features) Updating familiar family recipes is a great way to turn them into new family favorites.
"Cooking with broth, in place of water, is a quick way to boost flavor in a dish," said Chef Amanda Freitag, judge on the Food Network series "Chopped." "When giving recipes a makeover, I like to use College Inn Broths, which are made from premium ingredients like plump chicken, tender beef, and farm-grown vegetables."
Amanda Freitag's Tips on Cooking with Broth
•Lighten up mashed potatoes by substituting College Inn® Chicken Broth for milk or cream and butter. •Add flavor to rice and couscous by cooking with broth, instead of water. •Freeze unused broth in an ice cube tray for future use.
These recipes were winners in the College Inn Ultimate Recipe Challenge contest, and are sure to be a hit at your family table. For more recipes, visit www.collegeinn.com. College Inn® Broth can be found at all major grocery retail stores.
Creamy Chicken Enchilada SoupSubmitted by Pamela V.Servings: 4 to 6Prep Time: 20 minutesCook Time: 45 minutesSoup: 4 to 5 boneless, skinless chicken thighs (1 pound) 1/2 cup canola oil, divided 1/2 teaspoon salt, divided 2 soft corn tortillas, sliced into 1/4-inch strips 1 small onion, diced 1 clove garlic, minced 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/4 cup lime juice 1/4 teaspoon lime zest 1 quart College Inn® Chicken Broth 1 can (14.5 ounces) Del Monte® Diced Tomatoes, undrained 1 can (4 ounces) diced green chilies, drained 4 ounces reduced-fat cream cheeseToppings: Fried tortilla strips 1/2 cup shredded cheddar cheese 2 green onions, sliced into 1/4-inch pieces
1. Preheat oven to 350 degrees F.
2. Place chicken in 8x8-inch glass baking dish. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Bake 15 to 20 minutes or until no longer pink inside. Shred cooked chicken meat with 2 forks and set aside.
3. Heat remaining oil in small skillet. Add tortilla strips in 2 batches; fry until golden brown, about 2 minutes each batch. Drain on paper towel-lined plate. Sprinkle with 1/4 teaspoon salt and set aside. Reserve 1 tablespoon oil for Step 4.
4. Heat reserved 1 tablespoon oil in Dutch oven over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook 30 to 60 seconds, stirring constantly. Do not brown garlic. Add chili powder and cumin; stir and cook 15 to 30 seconds.
5. Quickly stir in lime juice, lime zest, broth, tomatoes, and diced chilies. Bring mixture to a boil, and reduce heat to simmer. Add cream cheese. Simmer until cream cheese is melted.
6. Stir in shredded chicken, cook about 5 minutes.
7. Ladle into individual soup bowls, and garnish with tortilla strips, cheddar cheese and green onion.