Description
A comforting bowl of Traditional Chicken Enchilada Soup, rich in flavor and teeming with authentic ingredients that transport you straight to the heart of Mexico.
Ingredients
Scale
- 4 cups chicken broth
- 2 cups shredded rotisserie or poached chicken
- 1 cup corn tortillas, cut into strips
- 1 cup diced onions
- 2 cloves garlic, minced
- 2–3 dried chilies (ancho or pasilla)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt, to taste
- Fresh cilantro, for garnish
- Avocado, for garnish
- Cheese (Oaxaca or Monterey Jack), for serving
Instructions
- Prepare the Ingredients: Chop onions, garlic, and any additional vegetables. Shred the chicken. If using dried chilies, soak them in hot water.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
- Add the Chilies and Spices: Stir in the chilies and spices (cumin, oregano) for depth.
- Incorporate the Broth: Pour in the chicken broth and let it simmer for a few minutes, allowing the flavors to meld.
- Add Chicken and Tortilla Strips: Stir in the shredded chicken and tortilla strips into the simmering broth.
- Finalize the Soup: Cook until everything is heated through. Taste and adjust seasoning as needed.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg