I created this recipe because I love enchiladas, but my family doesn't. Now we're all happy.
Chicken Enchilada Soup
Chopped chicken - I like dark meat, so I cook legs and thighs and then debone and chop. For this recipe, you could use anywhere from 2 legs and thighs to 4 legs and thighs. I've done all sorts. It depends on how meaty you want your soup, or how frugal you want to be. If you don't like dark meat, use breasts. I notice that breast meat tends to shred in soups, but to each his own.
When the onions are clear and starting to brown, add 4 cloves minced garlic (or garlic powder), 2 tablespoons chili powder, and 1 teaspoons ground cumin. Saute for 1 minute.
Add 3 tablespoons flour to the pan. Stir together and you should get a paste, called a roux. If it's too dry, add a little more butter or chicken fat. This roux will thicken the broth slightly, for a creamy consistency.
Add chicken broth (I use 2 quarts) to the pan and keep stirring to avoid lumps. Click the link to see how to make awesome broth.
Add 1 14-ounce can diced tomatoes to the soup. If you have wonderful, ripe tomatoes from your garden, feel free to peel, seed, and chop them for use instead.
Bring to a boil and then simmer for 30 minutes. Salt to taste. I like to use Celtic Sea Salt because it is high in minerals. You can buy that here.
Before serving, add about 1/4 cup cream. I really don't measure this, just add until it's creamy and the color of enchilada sauce, see below.
Take a stack of corn tortillas (I do half a package), cut in half (#2), then cut into strips (#3).
Lay the strips out on a baking sheet. Toss with a few tablespoons melted coconut oil.
I use coconut oil because it is healthy and safe at high heats. This brand is a bit of a compromise, because it's refined, but it's better than using vegetable oils. I only use it when I don't want a coconutty flavor. (Remember the awesome fat chart I shared with you?)
Sprinkle the tortilla strips with salt and bake in the oven at 350°F for 20 minutes. Stir the strips. Don't worry, they may seem soft at this point, but resist the temptation to turn up the heat. INSTEAD, turn the heat down to 300°F. Set your timer and toss the strips every 15 minutes. If a few on the edges are turning dark brown, turn the heat down again. I usually turn them down to 250°F. I use a stoneware baking sheet, so times may vary. You are looking for an even golden color. Bake until they are crisp. Mine take about an hour. And long and low seems to be the best for cooking these.
Here is the recipe again:
Chicken Enchilada Soup
chopped chicken meat from 2-4 legs and thighs, or breasts, if you prefer white meat
2 large onions, chopped
4 cloves garlic, minced (or garlic powder)
2 TB chili powder
1 tsp ground cumin
3 TB flour
2 quarts chicken broth
1 14-oz. can diced tomatoes
1/4 cup cream
salt, to taste
fresh cilantro, chopped
shredded cheese - we like the raw colby we get from our local dairy
crispy tortilla strips
(sometimes I add fresh, chopped avocado to my bowl)
Feel free to add black beans and corn, if you so desire. Those both sound good, but my family would protest, so I don't add them.
This recipe makes a large batch of soup. I like to cook enough to have leftovers later in the week.
This recipe is included in the Community Cookbook Winter Soups ebook. This recipe, along with over 50 others! Many are gluten free, many are GAPS legal, ALL are real food! So, check it out! Click below, or HERE.
Paid Endorsment Disclosure: In order support this blog, I may get paid, receive a commission, or other compensation for links I've included and/or products I review. I am a participant in the Amazon Services LLC Associates Program. They thank me for referring customers, but the cost of the product remains the same for you.