Go Back

chicken enchilada soup

Demetra Overton
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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