Description
A richly flavored enchilada-style soup with tender shredded chicken, a smooth blended broth, and crisp tortilla strips.
Ingredients
1 ½ pounds boneless, skinless chicken breasts
Salt, to taste
2 teaspoons olive oil
½ yellow onion, chopped
3 garlic cloves, chopped
3 cups low-sodium chicken broth, divided
1 (15-ounce) can enchilada sauce
2 tablespoons vegetable oil
2–3 corn tortillas, cut into strips
Salt, to taste
Optional: ½ avocado, cilantro, radishes, crema or sour cream, queso fresco, green onions
Instructions
1. Preheat oven to 350°F.
2. Season chicken with salt and bake 30–35 minutes. Shred once cooled.
3. Warm olive oil in a pot and sauté onion and garlic.
4. Blend sautéed mixture with 2 cups broth until smooth.
5. Return to pot and add remaining broth and enchilada sauce. Simmer 15 minutes.
6. Add shredded chicken and stir.
7. Heat vegetable oil and fry tortilla strips until crisp.
8. Serve soup topped with tortilla strips and optional garnishes.
Notes
Bake chicken ahead for faster prep. Keep tortilla strips separate until serving to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop, Baking
- Cuisine: Mexican-inspired