Smoked Chicken Enchilada Soup
Ingredients
The Chicken
-
4
pieces
chicken breasts
-
1
tsp
olive oil
-
1
tsp
sea salt
-
1
tsp
pepper
-
½
tsp
smoked paprika
The Soup
-
1
tbsp
olive oil
-
2
tsp
ground cumin
-
2
tsp
garlic powder
-
1
tsp
chili powder
-
1
tsp
paprika
-
¾
tsp
salt
-
1
lb
boneless skinless chicken breasts
-
2
tbsp
avocado oil
-
½
large
white onion, diced
-
1
4-oz can
green chilis
-
1
cup
red enchilada sauce
-
6
cups
chicken broth
-
½
cup
masa harina
-
4
oz
cream cheese, softened
-
2
cups
shredded cheddar cheese
Instructions
- Mix the dry rub ingredients and coat the chicken with olive oil and the rub.
- Smoke the chicken at 250°F until it reaches an internal temperature of 160°F.
- Sauté onions in olive oil in a large pot until reduced, then add spices and green chilis.
- Pour in the chicken broth and bring to a boil, then reduce to a simmer.
- Mix masa harina with some hot broth in a bowl, then add it back to the pot along with the red enchilada sauce.
- Chop the smoked chicken and add it to the soup, simmer for 20 minutes.
- Remove from heat and stir in cream cheese and cheddar until melted.
- Garnish with tortilla strips, cilantro, and lime wedges before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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