Chicken Enchilada Soup
Recipe: #12543
May 12, 2014
Categories: Chicken, Tomato, Mexican Cinco de Mayo, Spices, Mexican Chicken, more
"Creamy, hearty, and just plain good comfort food!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (395.9 g)
- Calories 193.2
- Total Fat - 8.4 g
- Saturated Fat - 4 g
- Cholesterol - 53 mg
- Sodium - 785.9 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 3.5 g
- Sugars - 4.4 g
- Protein - 13.4 g
- Calcium - 97.4 mg
- Iron - 1.4 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.
Step 2
Meanwhile, combine the chili powder, cumin, coriander, oregano, and smoked paprika.
Step 3
When the vegetables are tender, add the spices and stir to combine. Add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender or in batches in your regular blender.
Step 4
Bring to a boil, tear up the tortillas and add them to the soup. Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat.
Step 5
With the immersion blender, or in batches in your blender, blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper.
Step 6
Serve immediately in individual bowls topped with a dollop of sour cream, green onions and fried tortilla strips.
Tips
- Immersion blender or blender
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to adjust the amount of jalapeno pepper to your desired level of spiciness.
- Make sure to use a low-sodium chicken broth to control the saltiness of the soup.
- Instead of jalapeno pepper, use 1/2 teaspoon of cayenne pepper. The benefit of this substitution is that it will still add a bit of heat to the soup, but it won't be as intense as the jalapeno pepper. This will make it easier to adjust the heat level to the individual tastes of the diners.
- Instead of chicken broth, use vegetable broth. The benefit of this substitution is that it will make the soup vegetarian-friendly, while still maintaining the flavor of the dish.
Vegetarian Option Replace the chicken broth with vegetable broth and omit the shredded chicken breast meat. Add 1 can of black beans and 1 can of corn to the soup. Simmer an additional 10 minutes.
Taco Soup Replace the chicken broth with beef broth and add 1 lb of ground beef. Add 1 can of black beans, 1 can of corn, 1 can of diced tomatoes, 1 can of tomato sauce, and 1 packet of taco seasoning. Simmer an additional 10 minutes.
Mexican Street Corn Salad: A delicious and flavorful side dish that pairs perfectly with Chicken Enchilada Soup. This salad is made with roasted corn, mayonnaise, lime juice, cilantro, and chili powder for a zesty kick. Mexican street corn salad is an easy and delicious way to add a bit of crunch and flavor to this comforting soup.
Cilantro Lime Rice: A fragrant and flavorful side dish that pairs perfectly with Chicken Enchilada Soup. This rice is cooked with fresh cilantro and lime juice, giving it a bright and zesty flavor. It's the perfect accompaniment to the comforting soup, adding a light and flavorful touch to the meal.
FAQ
Q: How do I make the tortilla strips?
A: To make the tortilla strips, cut the corn tortillas into thin strips and fry in a skillet with a bit of oil until golden and crispy. Drain on paper towels and season with a pinch of salt.
Q: What type of tortillas should I use?
A: Corn tortillas work best for making tortilla strips, though you can also use flour tortillas if you prefer.
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Fun facts:
The jalapeno pepper in this recipe is native to Mexico, and was first cultivated by the Aztecs in the 16th century.
The rotisserie chicken used in this recipe is a modern version of a technique used by the ancient Greeks to cook whole chickens on a rotating spit.