Recipe help please?

In article <mvTKe.19703$0d.12262@trnddc07>,

Auntie Bubbles said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a low-carb
version of it? The copycat I found has flour in it:
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=16
I have no experience with working with low-carb versions of flours, I was
hoping someone here has already made a version that worked.
TIA
Alexis
felt terrible/feel good/feel great

Flour is just for thickening. :-)

I think most people on this group use a variety of low carb thickeners
such as guar gum. I have yet to experiment with any of those as I don't
know where to buy them locally, but will eventually get some on line.

What all do y'all use for low carb thickeners??????

Would agar work?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Check the suggested modifications in parentheses
a.. 1/2 cup Vegetable oil
b.. 1/4 cup Chicken base
c.. 3 cups diced Yellow Onions (I would limit to one cup)
d.. 2 teaspoons ground Cumin
e.. 2 teaspoons Chili Powder
f.. 2 teaspoons granulated Garlic
g.. 1/2 teaspoon Cayenne pepper
h.. 2 cups Masa Harina (maybe use soy flour or atkins bake mix?)
i.. 4 quarts Water (divided)
j.. 2 cups crushed Tomatoes (reduce by one half)
k.. 1/2 pound processed American cheese, cut in small cube (lots o' carbs
here - use a 1/4 pound of your favorite cheese and about 1/2-1 cup of cream)
l.. 3 pounds cooked, cubed chicken
"Auntie Bubbles" <[email hidden]> wrote in message
news:mvTKe.19703$0d.12262@trnddc07...

Quoted message said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a low-carb
version of it? The copycat I found has flour in it:
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=16
I have no experience with working with low-carb versions of flours, I was
hoping someone here has already made a version that worked.
TIA
Alexis
felt terrible/feel good/feel great

I like xanthan gum instead of guar gum. Guar gum gives me gas and bloating
whereas xanthan gum doesn't. I've never seen agar so don't know if that
would work. Xanthan and guar are both available in health food stores and
natural foods groceries. You only need about 1/4 tsp of either to get the
same thickening power as 1 tbsp of corn starch so don't be put off by the
apparent high price.

OmManiPadmeOmelet said:

Flour is just for thickening. :-)

I think most people on this group use a variety of low carb thickeners
such as guar gum. I have yet to experiment with any of those as I don't
know where to buy them locally, but will eventually get some on line.

What all do y'all use for low carb thickeners??????

Would agar work?

-----
Bev

Begging to differ here. I think the soy flour or Atkins mix would be
disgusting in soup. Neither works as a thickener as does wheat flour. Atkins
mix would probably be better than plain soy flour, however.

The Masa Harina is actually somewhere between corn flour and cornmeal. I
don't think you're going to be able to quite duplicate that texture. I'd
second the suggestion for guar or xanthan gum for thickening. It gives an
effect more like cornstarch or arrowroot, but with some added cream it's
quite good in soups. I also would avoid the processed cheese in favor of
something more natural plus some cream. This soup could be quite good with
the modifications. I'd use real garlic, add more chili powder and some diced
fresh jalapeno or Anaheim chilis (cook along with the onions) for more heat,
but that's me.

HG

"A.D.C" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Check the suggested modifications in parentheses
a.. 1/2 cup Vegetable oil
b.. 1/4 cup Chicken base
c.. 3 cups diced Yellow Onions (I would limit to one cup)
d.. 2 teaspoons ground Cumin
e.. 2 teaspoons Chili Powder
f.. 2 teaspoons granulated Garlic
g.. 1/2 teaspoon Cayenne pepper
h.. 2 cups Masa Harina (maybe use soy flour or atkins bake mix?)
i.. 4 quarts Water (divided)
j.. 2 cups crushed Tomatoes (reduce by one half)
k.. 1/2 pound processed American cheese, cut in small cube (lots o' carbs
here - use a 1/4 pound of your favorite cheese and about 1/2-1 cup of
cream)
l.. 3 pounds cooked, cubed chicken
"Auntie Bubbles" <[email hidden]> wrote in message
news:mvTKe.19703$0d.12262@trnddc07...

Quoted message said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a
low-carb version of it? The copycat I found has flour in it:
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=16
I have no experience with working with low-carb versions of flours, I was
hoping someone here has already made a version that worked.
TIA
Alexis
felt terrible/feel good/feel great

In general, I agree that xanathan gum would be a first choice for
thickening soup. However, since she needs some texture too, how about
some textured soy protein, mixed with some stock and run through a
blender? That might add some desirable texture and help thicken it
too. I think it's worth a try.

How about corn bran?

In news:[email hidden],
Hannah Gruen <[email hidden]> stated
| Begging to differ here. I think the soy flour or Atkins mix would be
| disgusting in soup. Neither works as a thickener as does wheat flour.
| Atkins
| mix would probably be better than plain soy flour, however.
|
| The Masa Harina is actually somewhere between corn flour and
| cornmeal. I
| don't think you're going to be able to quite duplicate that texture.
| I'd
| second the suggestion for guar or xanthan gum for thickening. It
| gives an
| effect more like cornstarch or arrowroot, but with some added cream
| it's
| quite good in soups. I also would avoid the processed cheese in favor
| of
| something more natural plus some cream. This soup could be quite good
| with
| the modifications. I'd use real garlic, add more chili powder and
| some diced
| fresh jalapeno or Anaheim chilis (cook along with the onions) for
| more heat,
| but that's me.
|
| HG
|
| "A.D.C" <[email hidden]> wrote in message
| news:[email hidden]...
|| Check the suggested modifications in parentheses
|| a.. 1/2 cup Vegetable oil
|| b.. 1/4 cup Chicken base
|| c.. 3 cups diced Yellow Onions (I would limit to one cup)
|| d.. 2 teaspoons ground Cumin
|| e.. 2 teaspoons Chili Powder
|| f.. 2 teaspoons granulated Garlic
|| g.. 1/2 teaspoon Cayenne pepper
|| h.. 2 cups Masa Harina (maybe use soy flour or atkins bake mix?)
|| i.. 4 quarts Water (divided)
|| j.. 2 cups crushed Tomatoes (reduce by one half)
|| k.. 1/2 pound processed American cheese, cut in small cube (lots o'
|| carbs here - use a 1/4 pound of your favorite cheese and about 1/2-1
|| cup of cream)
|| l.. 3 pounds cooked, cubed chicken
|| "Auntie Bubbles" <[email hidden]> wrote in message
|| news:mvTKe.19703$0d.12262@trnddc07...
||| Hello all;
||| My hubby really liked the chicken enchilada soup he had at Chilis
||| last night, and I was wondering if anyone here could hook me up
||| with a low-carb version of it? The copycat I found has flour in it:
|||
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=16
||| I have no experience with working with low-carb versions of flours,
||| I was hoping someone here has already made a version that worked.
||| TIA
||| Alexis
||| felt terrible/feel good/feel great

OmManiPadmeOmelet said:

In article <mvTKe.19703$0d.12262@trnddc07>,

Auntie Bubbles said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a low-carb
version of it? The copycat I found has flour in it:
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=16
I have no experience with working with low-carb versions of flours, I was
hoping someone here has already made a version that worked.
TIA
Alexis
felt terrible/feel good/feel great

Flour is just for thickening. :-)

I think most people on this group use a variety of low carb thickeners
such as guar gum. I have yet to experiment with any of those as I don't
know where to buy them locally, but will eventually get some on line.

What all do y'all use for low carb thickeners??????

Would agar work?

Actually, it's corn meal and I think that it's there for the tortilla
parot of the soup - 2 cups is not for thickening! It looks like you
basically make some polenta and then, after it is thickened, add that to
the soup. What you could do is skip the Masa Harina with 1 quart water
and see what you have.

--
jmk in NC

Xanthan gum...
I'll have to check Whole foods and Sun harvest.

Thanks!

Agar is made from seaweed.
Since dried seaweed is cheap from the oriental market, I might try to
make my own. <G>

In article <[email hidden]>,

Bev-Ann said:

I like xanthan gum instead of guar gum. Guar gum gives me gas and bloating
whereas xanthan gum doesn't. I've never seen agar so don't know if that
would work. Xanthan and guar are both available in health food stores and
natural foods groceries. You only need about 1/4 tsp of either to get the
same thickening power as 1 tbsp of corn starch so don't be put off by the
apparent high price.

OmManiPadmeOmelet said:

Flour is just for thickening. :-)

I think most people on this group use a variety of low carb thickeners
such as guar gum. I have yet to experiment with any of those as I don't
know where to buy them locally, but will eventually get some on line.

What all do y'all use for low carb thickeners??????

Would agar work?

-----
Bev

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I agree with all you said below except the part on cheese...

While natural cheddar or jack would be nice for health and flavor, that
stuff does not "melt" properly to make dips or soups. It gets all lumpy
and oily.

I'm afraid that for soup, processed cheese products work much better and
melt smoother. :-)

YMMV!

In article <[email hidden]>,

Hannah Gruen said:

Begging to differ here. I think the soy flour or Atkins mix would be
disgusting in soup. Neither works as a thickener as does wheat flour. Atkins
mix would probably be better than plain soy flour, however.

The Masa Harina is actually somewhere between corn flour and cornmeal. I
don't think you're going to be able to quite duplicate that texture. I'd
second the suggestion for guar or xanthan gum for thickening. It gives an
effect more like cornstarch or arrowroot, but with some added cream it's
quite good in soups. I also would avoid the processed cheese in favor of
something more natural plus some cream. This soup could be quite good with
the modifications. I'd use real garlic, add more chili powder and some diced
fresh jalapeno or Anaheim chilis (cook along with the onions) for more heat,
but that's me.

HG

"A.D.C" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Check the suggested modifications in parentheses
a.. 1/2 cup Vegetable oil
b.. 1/4 cup Chicken base
c.. 3 cups diced Yellow Onions (I would limit to one cup)
d.. 2 teaspoons ground Cumin
e.. 2 teaspoons Chili Powder
f.. 2 teaspoons granulated Garlic
g.. 1/2 teaspoon Cayenne pepper
h.. 2 cups Masa Harina (maybe use soy flour or atkins bake mix?)
i.. 4 quarts Water (divided)
j.. 2 cups crushed Tomatoes (reduce by one half)
k.. 1/2 pound processed American cheese, cut in small cube (lots o' carbs
here - use a 1/4 pound of your favorite cheese and about 1/2-1 cup of
cream)
l.. 3 pounds cooked, cubed chicken
"Auntie Bubbles" <[email hidden]> wrote in message
news:mvTKe.19703$0d.12262@trnddc07...

Quoted message said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a
low-carb version of it? The copycat I found has flour in it:
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale
=16
I have no experience with working with low-carb versions of flours, I was
hoping someone here has already made a version that worked.
TIA
Alexis
felt terrible/feel good/feel great

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Quoted post said:

In general, I agree that xanathan gum would be a first choice for
thickening soup. However, since she needs some texture too, how about
some textured soy protein, mixed with some stock and run through a
blender? That might add some desirable texture and help thicken it
too. I think it's worth a try.

Ground TVP would probably work well to take the place of the Masa? :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>, jmk <[email hidden]>

Quoted message said:

OmManiPadmeOmelet said:

In article <mvTKe.19703$0d.12262@trnddc07>,

Auntie Bubbles said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a low-carb
version of it? The copycat I found has flour in it:
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=
16
I have no experience with working with low-carb versions of flours, I was
hoping someone here has already made a version that worked.
TIA
Alexis
felt terrible/feel good/feel great

Flour is just for thickening. :-)

I think most people on this group use a variety of low carb thickeners
such as guar gum. I have yet to experiment with any of those as I don't
know where to buy them locally, but will eventually get some on line.

What all do y'all use for low carb thickeners??????

Would agar work?

Actually, it's corn meal and I think that it's there for the tortilla
parot of the soup - 2 cups is not for thickening! It looks like you
basically make some polenta and then, after it is thickened, add that to
the soup. What you could do is skip the Masa Harina with 1 quart water
and see what you have.

But that would ruin the texture IMHO.
Maybe substitute TVP or corn bran?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>, jmk <[email hidden]>

Quoted message said:

OmManiPadmeOmelet said:

In article <mvTKe.19703$0d.12262@trnddc07>,
"Auntie Bubbles" <[email hidden]> wrote:

>Hello all;
>My hubby really liked the chicken enchilada soup he had at Chilis last
>night, and I was wondering if anyone here could hook me up with a low-carb
>version of it? The copycat I found has flour in it:
>http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=
>16
>I have no experience with working with low-carb versions of flours, I was
>hoping someone here has already made a version that worked.
>TIA
>Alexis
>felt terrible/feel good/feel great
>
>

Flour is just for thickening. :-)

I think most people on this group use a variety of low carb thickeners
such as guar gum. I have yet to experiment with any of those as I don't
know where to buy them locally, but will eventually get some on line.

What all do y'all use for low carb thickeners??????

Would agar work?

Actually, it's corn meal and I think that it's there for the tortilla
parot of the soup - 2 cups is not for thickening! It looks like you
basically make some polenta and then, after it is thickened, add that to
the soup. What you could do is skip the Masa Harina with 1 quart water
and see what you have.

But that would ruin the texture IMHO.
Maybe substitute TVP or corn bran?

Corn meal mix would keep the texture but TVP would produce a whole
different animal.

--
jmk in NC

In article <[email hidden]>, jmk <[email hidden]>

Quoted message said:

OmManiPadmeOmelet said:

In article <[email hidden]>, jmk <[email hidden]>

Quoted message said:

OmManiPadmeOmelet wrote:

>In article <mvTKe.19703$0d.12262@trnddc07>,
> "Auntie Bubbles" <[email hidden]> wrote:
>
>
>
>>Hello all;
>>My hubby really liked the chicken enchilada soup he had at Chilis last
>>night, and I was wondering if anyone here could hook me up with a
>>low-carb
>>version of it? The copycat I found has flour in it:
>>http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scal
>>e=
>>16
>>I have no experience with working with low-carb versions of flours, I was
>>hoping someone here has already made a version that worked.
>>TIA
>>Alexis
>>felt terrible/feel good/feel great
>>
>>
>
>
>Flour is just for thickening. :-)
>
>I think most people on this group use a variety of low carb thickeners
>such as guar gum. I have yet to experiment with any of those as I don't
>know where to buy them locally, but will eventually get some on line.
>
>What all do y'all use for low carb thickeners??????
>
>Would agar work?

Actually, it's corn meal and I think that it's there for the tortilla
parot of the soup - 2 cups is not for thickening! It looks like you
basically make some polenta and then, after it is thickened, add that to
the soup. What you could do is skip the Masa Harina with 1 quart water
and see what you have.

But that would ruin the texture IMHO.
Maybe substitute TVP or corn bran?

Corn meal mix would keep the texture but TVP would produce a whole
different animal.

Ok. I've never experimented with that stuff.
Just used it many moons ago for vegi-burgers when I was on a low fat
kick.

You don't think it' be similar to corn meal if you ground it up?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

How about ground tortilla chips made from low carb tortillas in place of
masa harina??

Cindy
180/144/130

"FOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How about corn bran?

In news:[email hidden],
Hannah Gruen <[email hidden]> stated
| Begging to differ here. I think the soy flour or Atkins mix would be
| disgusting in soup. Neither works as a thickener as does wheat flour.
| Atkins
| mix would probably be better than plain soy flour, however.
|
| The Masa Harina is actually somewhere between corn flour and
| cornmeal. I
| don't think you're going to be able to quite duplicate that texture.
| I'd
| second the suggestion for guar or xanthan gum for thickening. It
| gives an
| effect more like cornstarch or arrowroot, but with some added cream
| it's
| quite good in soups. I also would avoid the processed cheese in favor
| of
| something more natural plus some cream. This soup could be quite good
| with
| the modifications. I'd use real garlic, add more chili powder and
| some diced
| fresh jalapeno or Anaheim chilis (cook along with the onions) for
| more heat,
| but that's me.
|
| HG
|
| "A.D.C" <[email hidden]> wrote in message
| news:[email hidden]...
|| Check the suggested modifications in parentheses
|| a.. 1/2 cup Vegetable oil
|| b.. 1/4 cup Chicken base
|| c.. 3 cups diced Yellow Onions (I would limit to one cup)
|| d.. 2 teaspoons ground Cumin
|| e.. 2 teaspoons Chili Powder
|| f.. 2 teaspoons granulated Garlic
|| g.. 1/2 teaspoon Cayenne pepper
|| h.. 2 cups Masa Harina (maybe use soy flour or atkins bake mix?)
|| i.. 4 quarts Water (divided)
|| j.. 2 cups crushed Tomatoes (reduce by one half)
|| k.. 1/2 pound processed American cheese, cut in small cube (lots o'
|| carbs here - use a 1/4 pound of your favorite cheese and about 1/2-1
|| cup of cream)
|| l.. 3 pounds cooked, cubed chicken
|| "Auntie Bubbles" <[email hidden]> wrote in message
|| news:mvTKe.19703$0d.12262@trnddc07...
||| Hello all;
||| My hubby really liked the chicken enchilada soup he had at Chilis
||| last night, and I was wondering if anyone here could hook me up
||| with a low-carb version of it? The copycat I found has flour in it:
|||
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=16
||| I have no experience with working with low-carb versions of flours,
||| I was hoping someone here has already made a version that worked.
||| TIA
||| Alexis
||| felt terrible/feel good/feel great

"A.D.C" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Check the suggested modifications in parentheses
a.. 1/2 cup Vegetable oil
b.. 1/4 cup Chicken base
c.. 3 cups diced Yellow Onions (I would limit to one cup)
d.. 2 teaspoons ground Cumin
e.. 2 teaspoons Chili Powder
f.. 2 teaspoons granulated Garlic
g.. 1/2 teaspoon Cayenne pepper
h.. 2 cups Masa Harina (maybe use soy flour or atkins bake mix?)
i.. 4 quarts Water (divided)
j.. 2 cups crushed Tomatoes (reduce by one half)
k.. 1/2 pound processed American cheese, cut in small cube (lots o' carbs
here - use a 1/4 pound of your favorite cheese and about 1/2-1 cup of
cream)
l.. 3 pounds cooked, cubed chicken

Thanks for the input! I'm looking forward to making this, still not sure
about the cheese though. I prefer the taste of real cheese, but hubby likes
"Velveeta" and it does melt better.
Cheers,
Alexis

"Hannah Gruen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Begging to differ here. I think the soy flour or Atkins mix would be
disgusting in soup. Neither works as a thickener as does wheat flour.
Atkins mix would probably be better than plain soy flour, however.

The Masa Harina is actually somewhere between corn flour and cornmeal. I
don't think you're going to be able to quite duplicate that texture. I'd
second the suggestion for guar or xanthan gum for thickening. It gives an
effect more like cornstarch or arrowroot, but with some added cream it's
quite good in soups. I also would avoid the processed cheese in favor of
something more natural plus some cream. This soup could be quite good with
the modifications. I'd use real garlic, add more chili powder and some
diced fresh jalapeno or Anaheim chilis (cook along with the onions) for
more heat, but that's me.

HG

That sounds really good! Thanks for the input.
Cheers,
Alexis

Quoted message said:

"A.D.C" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Check the suggested modifications in parentheses
a.. 1/2 cup Vegetable oil
b.. 1/4 cup Chicken base
c.. 3 cups diced Yellow Onions (I would limit to one cup)
d.. 2 teaspoons ground Cumin
e.. 2 teaspoons Chili Powder
f.. 2 teaspoons granulated Garlic
g.. 1/2 teaspoon Cayenne pepper
h.. 2 cups Masa Harina (maybe use soy flour or atkins bake mix?)
i.. 4 quarts Water (divided)
j.. 2 cups crushed Tomatoes (reduce by one half)
k.. 1/2 pound processed American cheese, cut in small cube (lots o'
carbs here - use a 1/4 pound of your favorite cheese and about 1/2-1 cup
of cream)
l.. 3 pounds cooked, cubed chicken
"Auntie Bubbles" <[email hidden]> wrote in message
news:mvTKe.19703$0d.12262@trnddc07...

Quoted message said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a
low-carb version of it? The copycat I found has flour in it:
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=16
I have no experience with working with low-carb versions of flours, I
was hoping someone here has already made a version that worked.
TIA
Alexis
felt terrible/feel good/feel great

xanthan gum does work well, but can be hard to find sometimes...good
suggestion
"Hannah Gruen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Begging to differ here. I think the soy flour or Atkins mix would be
disgusting in soup. Neither works as a thickener as does wheat flour.
Atkins mix would probably be better than plain soy flour, however.

The Masa Harina is actually somewhere between corn flour and cornmeal. I
don't think you're going to be able to quite duplicate that texture. I'd
second the suggestion for guar or xanthan gum for thickening. It gives an
effect more like cornstarch or arrowroot, but with some added cream it's
quite good in soups. I also would avoid the processed cheese in favor of
something more natural plus some cream. This soup could be quite good with
the modifications. I'd use real garlic, add more chili powder and some
diced fresh jalapeno or Anaheim chilis (cook along with the onions) for
more heat, but that's me.

HG

"A.D.C" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Check the suggested modifications in parentheses
a.. 1/2 cup Vegetable oil
b.. 1/4 cup Chicken base
c.. 3 cups diced Yellow Onions (I would limit to one cup)
d.. 2 teaspoons ground Cumin
e.. 2 teaspoons Chili Powder
f.. 2 teaspoons granulated Garlic
g.. 1/2 teaspoon Cayenne pepper
h.. 2 cups Masa Harina (maybe use soy flour or atkins bake mix?)
i.. 4 quarts Water (divided)
j.. 2 cups crushed Tomatoes (reduce by one half)
k.. 1/2 pound processed American cheese, cut in small cube (lots o'
carbs here - use a 1/4 pound of your favorite cheese and about 1/2-1 cup
of cream)
l.. 3 pounds cooked, cubed chicken
"Auntie Bubbles" <[email hidden]> wrote in message
news:mvTKe.19703$0d.12262@trnddc07...

Quoted message said:

Hello all;
My hubby really liked the chicken enchilada soup he had at Chilis last
night, and I was wondering if anyone here could hook me up with a
low-carb version of it? The copycat I found has flour in it:
http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale=16
I have no experience with working with low-carb versions of flours, I
was hoping someone here has already made a version that worked.
TIA
Alexis
felt terrible/feel good/feel great

properly melted with cream and consumed quickly, it works well...done it
many times
"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I agree with all you said below except the part on cheese...

While natural cheddar or jack would be nice for health and flavor, that
stuff does not "melt" properly to make dips or soups. It gets all lumpy
and oily.

I'm afraid that for soup, processed cheese products work much better and
melt smoother. :-)

YMMV!

In article <[email hidden]>,

Hannah Gruen said:

Begging to differ here. I think the soy flour or Atkins mix would be
disgusting in soup. Neither works as a thickener as does wheat flour.
Atkins
mix would probably be better than plain soy flour, however.

The Masa Harina is actually somewhere between corn flour and cornmeal. I
don't think you're going to be able to quite duplicate that texture. I'd
second the suggestion for guar or xanthan gum for thickening. It gives an
effect more like cornstarch or arrowroot, but with some added cream it's
quite good in soups. I also would avoid the processed cheese in favor of
something more natural plus some cream. This soup could be quite good
with
the modifications. I'd use real garlic, add more chili powder and some
diced
fresh jalapeno or Anaheim chilis (cook along with the onions) for more
heat,
but that's me.

HG

"A.D.C" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Check the suggested modifications in parentheses
a.. 1/2 cup Vegetable oil
b.. 1/4 cup Chicken base
c.. 3 cups diced Yellow Onions (I would limit to one cup)
d.. 2 teaspoons ground Cumin
e.. 2 teaspoons Chili Powder
f.. 2 teaspoons granulated Garlic
g.. 1/2 teaspoon Cayenne pepper
h.. 2 cups Masa Harina (maybe use soy flour or atkins bake mix?)
i.. 4 quarts Water (divided)
j.. 2 cups crushed Tomatoes (reduce by one half)
k.. 1/2 pound processed American cheese, cut in small cube (lots o'
carbs
here - use a 1/4 pound of your favorite cheese and about 1/2-1 cup of
cream)
l.. 3 pounds cooked, cubed chicken
"Auntie Bubbles" <[email hidden]> wrote in message
news:mvTKe.19703$0d.12262@trnddc07...
> Hello all;
> My hubby really liked the chicken enchilada soup he had at Chilis last
> night, and I was wondering if anyone here could hook me up with a
> low-carb version of it? The copycat I found has flour in it:
> http://www.cdkitchen.com/recipes/recipetemplate.php?mid=11418&print=1&scale
> =16
> I have no experience with working with low-carb versions of flours, I
> was
> hoping someone here has already made a version that worked.
> TIA
> Alexis
> felt terrible/feel good/feel great
>

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

OmManiPadmeOmelet said:

What all do y'all use for low carb thickeners??????

When doable, heavy cream.

When there's time, the natural gelatin from meat drippings
will make gravy thicken. In soup using bones and such
to get a thick consume' rather thin broth uses the same
general method.

Not low carb, but arrowroot has a lower glycemic load
than most other high carb starch thickeners. It can also
be used in smaller amounts and portion control can make
high carb items not high count.