Enchilada Chicken Tortilla Soup
Ingredients
The Chicken
-
2
pieces
bone-in chicken breasts, skin-on
The Soup
-
2
teaspoons
olive oil
-
½
pieces
yellow onion, peeled and roughly chopped
-
3
cloves
garlic, peeled and roughly chopped
-
to taste
salt
-
3
cups
chicken stock, divided
-
1
15-ounce can
enchilada sauce
Crispy Tortilla Strips
-
2
tablespoons
vegetable oil
-
2 to 3
pieces
tortillas, cut into 1-inch strips
-
to taste
salt
Toppings
-
½
pieces
avocado, diced
-
1
handful
cilantro
-
to taste
sliced radishes
-
to taste
crema
-
to taste
cotija cheese
-
to taste
sliced green onions
Instructions
- Preheat the oven and bake the chicken breasts seasoned with salt until fork-tender.
- Allow the chicken to cool, then shred it.
- Sauté onions and garlic in olive oil until softened, then blend with chicken stock until smooth.
- Combine the onion mixture with the remaining chicken stock and enchilada sauce in a pot, and simmer.
- Add the shredded chicken to the soup and stir.
- Fry the tortilla strips in vegetable oil until crispy, then drain on paper towels.
- Serve the soup in bowls, topped with crispy tortilla strips and your choice of toppings.
Nutrition Facts (estimated)
Servings
6
Calories
195
Total fat
9g
Total carbohydrates
11g
Total protein
17g
Sodium
285mg
Cholesterol
42mg
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