Chicken tortilla soup is a classic comfort food, and adding enchilada sauce elevates it to a whole new level of deliciousness. This recipe combines the hearty warmth of chicken soup with the rich, spicy depth of enchilada sauce, creating a truly unforgettable culinary experience. This isn't your grandma's chicken soup (unless your grandma was a culinary genius!). Get ready to impress yourself and your family with this vibrant and flavorful dish.
What Makes This Chicken Tortilla Soup Unique?
Many chicken tortilla soup recipes rely on a simple broth base. This recipe distinguishes itself by incorporating the bold, complex flavors of enchilada sauce. This addition not only intensifies the overall taste but also adds a beautiful reddish hue, making the soup visually appealing. We'll also explore some variations and customization options so you can tailor the recipe to your preferences.
Ingredients You'll Need:
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For the Soup:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (15-ounce) can enchilada sauce (your favorite brand!)
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
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For the Garnishes:
- Tortilla chips
- Shredded cheddar cheese
- Avocado, diced
- Sour cream or crema fresca
- Chopped cilantro
- Lime wedges
Instructions: A Step-by-Step Guide
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Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
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Cook Chicken: Add chicken breasts to the pot and cook until browned on all sides.
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Simmer the Soup: Pour in chicken broth, diced tomatoes and green chilies, enchilada sauce, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
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Shred Chicken: Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup.
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Serve: Ladle soup into bowls and top with your favorite garnishes: tortilla chips, cheese, avocado, sour cream or crema fresca, cilantro, and a squeeze of lime.
Frequently Asked Questions (FAQs)
How can I make this soup spicier?
For a spicier soup, add more cayenne pepper, or use a spicier brand of enchilada sauce. You can also add a diced jalapeño pepper along with the onions and garlic.
Can I use different types of chicken?
Yes, you can use leftover cooked chicken, rotisserie chicken, or even dark meat chicken thighs. Just adjust the cooking time accordingly.
Can I make this soup in a slow cooker?
Absolutely! Brown the chicken as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What kind of enchilada sauce is best?
You can use any brand of enchilada sauce you like, but a red enchilada sauce will provide the most authentic flavor and color. Experiment with different brands to find your favorite! Some people prefer a mild sauce, while others enjoy a hotter version.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Beyond the Basics: Variations & Customization
This recipe is a fantastic base that you can easily customize to your liking. Experiment with different beans (black beans, pinto beans), corn, or even different vegetables like bell peppers or zucchini. Get creative and make this recipe your own!
Conclusion: A Delicious and Versatile Recipe
This chicken tortilla soup with enchilada sauce recipe is a delicious and versatile dish that's perfect for a weeknight meal or a weekend gathering. The combination of flavors is sure to please everyone, and the customizable nature of the recipe allows you to tailor it to your specific preferences. Enjoy!
