I stumbled upon this soup by accident. I was trying to make chicken and dumplings. Someone told me that you could cut flour tortillas into strips and use them instead of dumplings. Ummm, no you can’t.
The tortillas didn’t add the necessary starch to the broth and therefore it didn’t thicken. I saved the soup by going with the tortillas' Mexican theme. I added cumin and went for it. That first batch wasn’t the best, but over the years I have perfected it.
This soup is the best. The weather lately has been perfect for soup. When making this soup, you can use rotisserie chicken, leftovers, canned chicken (should be your last choice) or you can make it fresh. I roasted and shredded three skinless, boneless chicken thighs that I had covered in cumin and smoked paprika.
Time: Prep: 10 minutes; Cook: 30-40 minutes
Hardware: Measuring spoons and cups, a cutting board and knives, no-powder latex gloves, a large soup pot, a baking sheet, non-stick foil, a whisk, and a wooden spoon
- ½ pound tomatoes
- 1 large bell pepper
- 1 medium onion
- 3 cloves garlic
- 1 jalapeño pepper (optional)
- 4 tablespoons butter
- 3 tablespoons flour
- ¼ cup chili powder
- 2 tablespoons tomato paste
- 1 tablespoon cumin
- 1 tablespoon cilantro
- 1 ½ pounds cooked shredded chicken
- 4 cups low sodium chicken stock
- 2 cups water
- 4-6 inch flour tortillas
Garnish: Shredded cheddar cheese, Frito chips, crunchy tortilla strips (can be found with croutons), sour cream, hot sauce
- Cover the baking sheet in foil, non-stick side up. Pre-heat the oven to 350˚.
- Slice and seed the tomatoes. Cut the bell pepper into long thin strips, removing the seeds and white ribs. Slice the onion into rings. Put on the gloves and seed and chop the jalapeño. Peel and chop the garlic.
- Spread the veggies out on the prepared baking sheet and salt
generously. Roast for 20-25 minutes or until the tops of the peppers are
charred. Don’t worry about the char.
Soup full of veggies
- Melt the butter in the soup pot over medium. Add the flour, chili powder, cumin and tomato paste. Stir until all the lumps are gone. Cook and whisk for about 3 minutes.
- Slowly add the stock and water, stirring the whole time. Bring to a low boil.
- Add the cilantro, shredded chicken and veggies. Allow it to simmer while you are preparing the tortillas.
- Cut the tortillas into long, one inch wide strips. Then turn the tortillas and cut them the other way a little wider. You want most tortillas pieces to be a little bigger than the bowl of a spoon.
- Add the tortillas a few at a time to the boiling soup. Stir so that they separate. After adding the last of the tortillas, simmer the soup for about 10 more minutes.Taste and adjust the salt.
|Chicken Enchilada Soup|
Offer your guests shredded cheddar cheese, Frito chips, crunchy tortilla strips, sour cream, and hot sauce. Serve with corn bread.