Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 1 2024
Fall Soups - Chicken Enchilada Soup
Image From foodnetwork.com
3 tablespoons olive oil
1 red onion, finely chopped, plus more for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon smoked paprika
Pinch cayenne pepper
One 19-ounce can red enchilada sauce
One 4 1/2-ounce can diced green chiles, with liquid
1 chicken bouillon cube, crumbled
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/2 cup vegetable oil
2 corn tortillas
1 cup shredded Cheddar
4 ounces cream cheese, diced, at room temperature
One 10-ounce bag frozen corn
Chopped avocado, chopped cilantro, and lime wedges for garnish, optional
Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, garlic, 1 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the vegetables soften, 2 to 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and stir until combined with the oil. Add the enchilada sauce, green chiles with liquid, bouillon cube, 8 cups water, 1 teaspoon salt and a few grinds of black pepper and stir. Add the chicken breasts. Bring the mixture to a boil then reduce to a simmer, cover and cook until the chicken is tender and shreds easily with 2 forks, 25 to 30 minutes.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cut the tortillas into 2-by-1/2-inch strips. Add them to the hot oil and fry until golden-brown and crispy, 2 to 3 minutes. Use a slotted spoon to transfer to a plate lined with paper towels to drain. Sprinkle with salt.
Remove the chicken from the pot and place it in a medium bowl. Use 2 forks to shred it; set aside. Stir the Cheddar and cream cheese into the soup until melted, about 2 minutes. Add the corn and the shredded chicken and stir until the corn is warmed through, 2 to 3 minutes.
Ladle the soup into bowls and top with the tortilla strips and chopped red onion. Garnish with avocado, cilantro and lime juice, if desired.