The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.

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Chicken Enchilada Soup



CHICKEN ENCHILADA SOUP
Shoney's Restaurant Copycat Recipe

2 medium onions, finely diced
1 medium red bell pepper, finely diced
1 medium green pepper, finely diced
1 1/2 cups fresh corn kernels (about 2 ears)
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 pounds chopped, cooked chicken breast
1 (12 oz.) can beer
1 (16 oz.) jar medium salsa
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 (32 oz.) containers chicken broth
2 tablespoons Worcestershire sauce
1-2 cups crushed tortilla chips
6-8 ounces shredded Cheddar cheese
Toppings: tortilla chips, shredded cheddar cheese, sour cream, sliced jalapenos

Cook onions and next 3 ingredients in hot oil in a large Dutch oven over medium heat 2 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add chicken and beer; cook 2 minutes. Stir in salsa and next 6 ingredients. Bring to a boil; reduce heat and simmer 30 minutes. Stir in chips and shredded cheese; cook 10 minutes. Serve with desired toppings.

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