Chicken Enchilada Soup is a hearty and flavorful dish that brings together tender shredded chicken, spicy enchilada sauce, and a medley of vegetables in a comforting, tomato-based broth. Perfect for a cozy dinner or a casual gathering, this soup combines the rich flavors of enchiladas with the ease of a one-pot meal. With its blend of spices, creamy texture, and a hint of cilantro, this soup is sure to satisfy your taste buds and warm you up on a chilly day.

Full Recipe:

Ingredients:

• Shredded Cooked Chicken: 1 pound
• Whole Peeled Tomatoes: 1 (15-ounce) can, mashed
• Enchilada Sauce: 1 (10-ounce) can
• Chopped Green Chile Peppers: 1 (4-ounce) can
• Medium Onion: 1, chopped
• Garlic Cloves: 2, minced
• Water: 2 cups
• Chicken Broth: 1 (14.5-ounce) can
• Cumin: 1 teaspoon
• Chili Powder: 1 teaspoon
• Salt: 1 teaspoon
• Black Pepper: ¼ teaspoon
• Bay Leaf: 1
• Frozen Corn: 1 (10-ounce) package
• Chopped Cilantro: 1 tablespoon
• Corn Tortillas: 7, cut into strips
• Vegetable Oil: 2 tablespoons, or as needed

Making it Step-by-Step:

1. Prepare the Tortilla Strips:
   • Heat the vegetable oil in a large skillet over medium heat.
   • Add the tortilla strips to the skillet in batches, frying them until they are crispy and golden brown. Remove with a slotted spoon and drain on paper towels. Set aside.
2. Cook the Aromatics:
   • In a large pot, heat a little vegetable oil over medium heat.
   • Add the chopped onion and cook until it becomes translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Add the Main Ingredients:
   • Stir in the mashed tomatoes, enchilada sauce, and chopped green chile peppers. Cook for 2-3 minutes, allowing the flavors to meld.
   • Add the shredded chicken, water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir well to combine.
4. Simmer the Soup:
   • Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to develop.
5. Add the Corn:
   • Stir in the frozen corn and cook for an additional 5 minutes, until the corn is heated through.
6. Finish with Cilantro:
   • Remove the bay leaf from the soup.
   • Stir in the chopped cilantro.
7. Serve:
   • Ladle the soup into bowls and garnish with the crispy tortilla strips.

Cooking Tips:

• Shredded Chicken: You can use leftover cooked chicken or rotisserie chicken for convenience.
• Tortilla Strips: For a healthier option, you can bake the tortilla strips instead of frying them. Simply toss with a little oil and bake at 375°F (190°C) for 10-12 minutes, or until crispy.
• Adjusting Spice Levels: If you prefer a spicier soup, you can add more chili powder or a dash of hot sauce.

Storage:

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: The soup can be frozen for up to 3 months. However, for the best texture, it’s recommended to freeze the soup without the tortilla strips and add them fresh when serving.

Nutritional Facts (per serving, based on 6 servings):

• Calories: 230 kcal
• Protein: 19g
• Fat: 8g
• Carbohydrates: 22g
• Fiber: 3g
• Sodium: 950mg

FAQs:

1. Can I use flour tortillas instead of corn tortillas? Yes, you can use flour tortillas if you prefer, though corn tortillas add a traditional flavor and texture.
2. Is there a substitute for chicken broth? If you don’t have chicken broth, you can use vegetable broth or water with a little extra seasoning.
3. Can I make this soup ahead of time? Yes, this soup can be made ahead of time and stored in the refrigerator. It often tastes even better the next day as the flavors continue to develop.
4. Can I add other vegetables to this soup? Absolutely! Feel free to add other vegetables like bell peppers or carrots to enhance the nutritional value and flavor.