Ok, so firstly I want to say YAY and THANK YOU to all of you for joining added a tab at the far right of this blog so all of the posts will live there. I am now on page 250 and OMG this book is fascinating and incredibly interesting. I can’t wait to discuss this.
Now, for this soup. I have an incredibly complicated relationship with soup. I love soup. But I hardly ever make soup and call it dinner. I think it’s because soup, for me, needs lots of other things to be considered a full meal.
I need lots of lots of toppings in my soup. And one of the many reasons why tortilla soup is my favorite is because it has tons of toppings and additions.
This soup is also super, super easy to throw together. The amount of ingredients is scarce but it’s still so flavorful and delicious.
I made this on a chilly night here in Los Angeles (take that description with a grain of salt, especially those living in bomb cyclone areas) and it hit the spot for the whole fam. It’s also the best leftover type soup ever.
Also have you ever had those posts (this is if you have a blog), where you go to take photos of the recipe and then keep skipping some of the steps and then realize the only photos you took were just the finished product?! This is that post. I forgot to take photos along the way; I really have no idea why. :/
I think it’s because I was so concentrated on losing the light and then cutting up the avocado correctly and quickly. So many excuses.
But luckily the ingredients and steps are so simple. It truly is just a can of enchilada sauce, some broth, a seared onion/garlic and a blender. It’s so simple and yet incredibly flavorful.
Enchilada Chicken Tortilla SoupPrint
- 2 bone-in chicken breasts, skin-on
- 2 teaspoons olive oil
- 1/2 yellow onion, peeled and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 3 cups chicken stock, divided
- 1 15-ounce can of enchilada sauce OR 15 ounces of homemade enchilada sauce
Crispy Tortilla Strips:
- 2 tablespoons vegetable oil
- 2 to 3 to rtillas, cut into 1-inch strips
Toppings (feel free to use what you have on hand or what you’re feeling!):
- 1/2 avocado, diced
- Handful of cilantro
- Sliced radishes
- Cotija Cheese
- Sliced green onions
To Make the Chicken:
- Preheat the oven to 350 degrees F. Sprinkle the chicken breasts with salt. Place on a lined-baking sheet (I used foil for easy clean-up) and bake the chicken for 30 to 35 minutes. When done, allow to cool to room temperature until it’s cool enough to handle. Shred the chicken with two forks.
To Make the Soup:
- To a medium pot, set over medium heat, add the olive oil. When warm, add the onion, garlic and a few pinches of salt. Cook slightly softened about 5 minutes. Add the onion mixture to the blender, along with 2 cups of chicken stock. Blend until smooth, about a minute.
- Pour the onion/broth mixture back into the medium pot, along with the remaining 1 cup of chicken broth and enchilada sauce. Bring up to a gentle simmer and cook for about 15 minutes, until the flavors are all married together. Give it a taste and salt to your liking. I added about 1/2 teaspoon of extra salt. Add the shredded chicken to the soup and stir.
To Make the Crispy Tortillas:
- Place a few sheets of paper towels on a plate. To a small saucepan, set over medium-high heat, add the oil. Frying them in batches, add the tortilla strips to the oil and allow to fry up for 1 to 2 minutes. Transfer to the paper towels and sprinkle with salt. Repeat with the remaining tortillas.
- Divide amongst bowls and top with whatever toppings you’d like to add. I added a bit of avocado, cilantro, sliced radishes, cotija cheese and green onions.