Chicken Enchilada Soup

Updated: Jan 20, 2020


Chicken Enchilada Soup is one of our winter time weekly meals. Its comfort at a deep, core level. We make a big pot in our fire red Le Creuset and I pretty much eat it for 3 meals a day for a couple days until its gone (Its AMAZING for breakfast, try adding an egg for a little something extra).



Chicken Enchilada Soup is one of our comfort food favorites. Here is how we make it.


INGREDIENTS:

Tomatoes

Garlic

Dried New Mexico Chilies

Red Onion

White Onion

Chicken

Chicken Stock

Water

Olive Oil

Roasted Green Chilies

Avocado

Cilantro

Lime

Corn Tortillas

Jack Cheese

Salt


HOW TO MAKE:

Boil 3 tomatoes, 2 cloves of garlic and 2 chilies in enough salted water to cover the tomatoes.

Add salt to water while it is still cold. Boil just until the tomatoes start to crack. Pour into a blender with 1/4 red onion. Blend into a puree. (Be careful when blending hot liquids as steam can escape and burn you).


Once mixture is blended, set aside until ready to use.


In the soup pot you will be cooking in (we use a large Le Creuset pot), saute the white onion, garlic and roasted green chilies (you can use canned or fresh roasted) in Olive Oil.


Remove onion, garlic and chili mixture from your pan and set it aside in a bowl.


In the same pot add 3 chicken breasts and cover with water. Add 3 cups of chicken stock. Salt your water, stock and chicken while it is cold. Bring water to a boil and immediately reduce to a simmer. Pour your tomato, chili, garlic and onion mixture into the pot and stir. Allow chicken to simmer, adding more water as needed until it starts to shred. This usually will take about 2 hours.


Once chicken is shredded add your onion, garlic and roasted green chili mixture back into the pot. Salt to taste.


Your soup is now ready to serve.


HOW TO SERVE:

In a large, deep bowl, fan out 2-3 corn tortillas in the bottom and up the sides. On top of the tortillas, fill the bottom of the bowl with a generous "pinch" of shredded Jack cheese. On top of the cheese add half an Avocado, diced. Now ladle in the soup. Take your time and allow the soup to soak through the tortillas as you serve. Once you have served your desired amount of soup, top with red salsa, chopped Cilantro and a squeeze of Lime. You can also add fresh, diced onion or shallots and black olives if you so desire. A good sprinkle of Cotija cheese on top would be delicious as well. Stir up your soup inside the tortillas and as you eat, push the tortillas down with your spoon around the bowl until you reach the bottom.


Enjoy!


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