After a romp in the pumpkin patch or cheering at a chilly autumn football game, nothing hits the spot like a bowl of warm, filling, soup. Chicken Enchilada Soup is full of all the goodies that are rolled, sauced, and baked together in your favorite enchilada recipe.
I used corn tortillas, (that are gluten free), to thicken the soup along with baked tortilla strips on top to add some crunch. You may want to garnish with additional ingredients; fresh avocado chunks, sour cream, or black olives…sky’s the limit!
Soup is both nutritious and economical. I find myself added it to our meal plan each week. With leftover rotisserie chickens I wind up with lots of meat and broth that goes into the soup pot. I hope you like our version of Chicken Enchilada Soup as much as we do.
Here’s what you’ll need…
and the how to:
In a microwave safe bowl, cook diced onion on high power for 5 minutes. While it’s cooking, pour chicken broth into a stockpot or dutch oven. Add chicken breast, minced garlic, enchilada sauce, tomatoes, salt, chili powder, cumin, and cooked onion to the stock. Cover and simmer till chicken is cooked, about 45 minutes.
Remove chicken breast and cut it into bite size pieces or shred. Add back to the soup along with 10 chopped tortillas and simmer for an additional 30 to 45 minutes until soup thickens. If you like a thicker soup, you may want to add more tortillas.
While soup is simmering, slice remaining 6 tortillas into strips and bake at 325˚F until they are crisp, about 15 to 20 minutes. Watch carefully, and you may want to flip them once or twice too.
Garnish soup with generous amounts of cheddar cheese, tortilla strips, and chopped cilantro, if desired.
Add a squeeze of fresh lime for the perfect cooling kick..enjoy!