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Tammy & Kevin Lyman, Kokopelli Mexican Cantina

Kokopelli Mexican Cantina has been in Prairie Village only about 14 months, but Kevin Lyman, who co-owns the restaurant with his wife, predicts that the holiday season will again be one of its busiest times.

“We put away the swimsuits and pull out the sweaters,” he says. “Our food’s so heavy that it’s good for us.”

Lyman says that Kokopelli’s chicken enchilada soup is a popular dish that everyone seems to want to know how to make. It’s spicy, making it perfect for a cold winter day, and can be made in big batches for a family gathering.

Although the restaurant isn’t decorated for Christmas — Lyman admits he’s not much of a Christmas person — he and his wife kept Kokopelli’s open on Christmas Eve last year.

“We felt like there were people out there who didn’t have places to go,” he says. “We didn’t have to be anywhere, so we told our families, ‘This is where we’re going to be’ and they joined us.”

Chicken Enchilada Soup

1 tablespoon vegetable oil
1 pound chicken
1/2 cup diced onions
1 clove pressed garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Garnish soup with shredded cheddar cheese, crumbled tortilla chips and pico de gallo. Serves 12.