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Ingredients

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  • 4 tablespoons of Challenge Butter

  • I medium onion, diced

  • 1 medium green pepper, diced

  • 1 teaspoon of ground cumin

  • 1 ½ teaspoons of garlic powder

  • 8 ounces of Challenge Cream Cheese

  • 2 (14.5 ounce) cans Red Gold Petite Diced Tomatoes Lime and Cilantro

  • 10 ounce can of Enchilada Sauce

  • 1 ½ cups chicken broth

  • 15 ounce can of black beans, drained

  • 15 ounce can of roasted corn, drained

  • 1 cup of shredded Mexican or Cheddar cheese 

  • 2 cups of diced cooked chicken

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Directions

  1. In a large heavy bottom pan, add butter onions and peppers. Cook for about 5 minutes, until cook through.

  2. Add cumin, garlic powder and cream cheese, stir until melted.

  3. Stir in tomatoes, enchilada sauce, chicken broth, black beans, corn and cheddar cheese, Stir until cheese is melted.

  4. Stir in chicken. Cook over medium heat until soup is warmed through.

  5. Serve soup with your favorite toppings. Some ideas are listed below.

Tip: Do NOT boil! Soups that contain cream, cream cheese or cheese are always best not to boil. This will make the cheese separate and will tend to stick to the bottom.

Serves 8-10

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Topping Ideas

-Shredded cheese

-Sliced avocado

-fresh cilantro

-sour cream

-crushed tortilla chips

-jalapeños

-Red Gold Tomatoes

-corn nuts

-popcorn

Cheesy Enchilada Soup

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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