chicken enchilada soup

This recipe for chicken enchilada soup came out really well. It’s not really an authentic recipe but it is delicious and easy to make. This was a big hit for my family, they all were nuts for it.

It starts of by simply seasoning, then roasting a couple of chicken breasts in a dutch oven. The whole thing is made in one pot so it’s convenient for a week night meal. I used bone in chicken breast and roasted them in the oven for 30 minutes. For faster results use boneless chicken breasts and brown them on the stove top for 4-5 minutes per side.

A dutch oven is a work horse in the kitchen, I use my enamel coated cast iron pot almost every day. You don’t have to spend a lot of money on them either. Lodge has a big selection of sizes and colors available on Amazon. They’re beautiful and affordable. Here’s an Amazon affiliate link if you are interested in purchasing one http://amzn.to/2226mO2

After the chicken has roasted remove it from the pot and let it cool enough for you to handle it. While you’re waiting on that chicken, saute your aromatics- onions, peppers, garlic and such. Pour in the chicken broth a can of diced tomatoes and some chopped chipotle peppers in adobo sauce. Chipotle peppers are dried, smoked jalapeños in a red sauce. I added two chopped  chipotle peppers to my soup, it was spicy but not too hot. You could even add a bit of the sauce into the soup

I also added a chopped up corn tortilla to the soup along with the shredded chicken breast and let the whole thing simmer. The corn tortillas break down and help to thicken and flavor the soup.

Looks good, doesn’t it. Topped with tortillas and cheese like a cross between French onion soup or a pot pie…or soup with a quesadilla on top

chicken enchilada soup

Demetra Overton

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 4 -5 servings

Ingredients

  

• 2 chicken breasts
• 1 teaspoon canola oil
• 1 teaspoons of cumin
• 1 teaspoon of salt
• 1/4 teaspoon pepper
• 1/2 teaspoon of granulated garlic
• 1/2 cup chopped onion
• 1 clove of garlic
• one 10 ounce can of mild tomatoes with green chilies like Rotel
• 2-3 chipoltes in adobo
• 4 cups of chicken broth
• six 6 inch corn tortillias
• 1 cup shredded cheeses a combination of cheddar, jack cheese, or queso fesco

Instructions

 

• Season the chicken breast with cumin, salt, pepper and granulated garlic
• Pour the canola oil in the dutch oven and brown the chicken breast over medium heat for 4-5 minutes per side
• Remove the chicken breast to a bowl and let cool for a few minutes so you can handle it easier
• Add chopped onion to the pan and cook over medium low heat until they are softened, about minutes
• Chop the garlic and add it to the pot. Cook it for about 30 seconds
• Pour the canned tomatoes with chilies, 2-3 chipoltes in adobo - chopped and the chicken broth into the pot
• Finely chop ONE corn tortilla and add it to the soup
• Let this simmer over medium heat for 10 minutes while you shred the chicken
• Add the shredded chicken into the pot and let the soup simmer for another 10 minutes
• Cut the remaining corn tortillas into quarters and place them on top of the soup
• Top the tortillas with shredded cheese and put it under the broiler on low to melt and brown the cheese. About 2 minutes.KEEP AN EYE ON IT
• OR
• You could also do this in individual servings
• Preheat the oven to 350 degrees
• Divide the soup between 4-5 oven proof bowls
• Top with remaining corn tortillas and cheese and bake the soup until the cheese has melted and browned
• About 2 minutes.
• Divide the soup into 4 or 5 oven proof soup bowls

chicken enchilada soup