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Demetra Overton

chicken enchilada soup

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 -5 servings
Ingredients Method

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

Method
 

  1. Season the chicken breast with cumin, salt, pepper and granulated garlic
  2. Pour the canola oil in the dutch oven and brown the chicken breast over medium heat for 4-5 minutes per side
  3. Remove the chicken breast to a bowl and let cool for a few minutes so you can handle it easier
  4. Add chopped onion to the pan and cook over medium low heat until they are softened, about minutes
  5. Chop the garlic and add it to the pot. Cook it for about 30 seconds
  6. Pour the canned tomatoes with chilies, 2-3 chipoltes in adobo - chopped and the chicken broth into the pot
  7. Finely chop ONE corn tortilla and add it to the soup
  8. Let this simmer over medium heat for 10 minutes while you shred the chicken
  9. Add the shredded chicken into the pot and let the soup simmer for another 10 minutes
  10. Cut the remaining corn tortillas into quarters and place them on top of the soup
  11. 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
  12. OR
  13. You could also do this in individual servings
  14. Preheat the oven to 350 degrees
  15. Divide the soup between 4-5 oven proof bowls
  16. Top with remaining corn tortillas and cheese and bake the soup until the cheese has melted and browned
  17. About 2 minutes.
  18. Divide the soup into 4 or 5 oven proof soup bowls