Chicken Enchilada Tortilla Soup

 

Chicken Enchilada Tortilla Soup

Ingredients

1½ pounds boneless, skinless chicken breasts

Salt, to taste

2 teaspoons olive oil

½ yellow onion, finely chopped

3 garlic cloves, chopped or minced

3 cups low-sodium chicken broth, divided

1 (15-ounce) can enchilada sauce

2 tablespoons vegetable oil (for frying)

2–3 corn tortillas, cut into thin strips

Salt, to taste (for the tortilla strips)

Optional Toppings:

Sliced avocado

Fresh cilantro

Radishes, thinly sliced

Crema or sour cream

Queso fresco, crumbled

Green onions, chopped

Instructions

Step 1 – Bake the Chicken
Preheat the oven to 350°F (175°C).
Season the chicken breasts with salt and place them on a baking sheet.
Bake for 30–35 minutes, or until cooked through.
Let the chicken cool slightly, then shred it using two forks.

Step 2 – Sauté the Aromatics
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic, cooking until softened and fragrant.

Step 3 – Blend the Base
Transfer the sautéed onion and garlic to a blender.
Add 2 cups of chicken broth and blend until smooth and creamy.

Step 4 – Build the Soup
Pour the blended mixture back into the pot.
Stir in the remaining 1 cup of broth and the enchilada sauce.
Bring to a gentle simmer and cook for 15 minutes to deepen the flavor.

Step 5 – Add the Chicken
Stir in the shredded chicken and simmer briefly until heated through.

Step 6 – Fry the Tortilla Strips
In a separate skillet, heat the vegetable oil over medium heat.
Add the cut corn tortilla strips and fry until golden and crisp.
Season lightly with salt.

Step 7 – Serve
Ladle the soup into bowls and top with crispy tortilla strips.
Add your choice of garnishes—avocado, cilantro, radishes, crema, queso fresco, or green onions.