Chicken Enchilada Soup with Crispy Tortillas

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 2 cups cooked shredded chicken
• 2 cups chicken broth
• 1 (10-ounce) can enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 corn tortillas, cut into strips

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add diced tomatoes, black beans, kidney beans, green chiles, shredded chicken, chicken broth, enchilada sauce, cumin, chili powder, salt, and pepper.
4. 4 Bring soup to a simmer and let it cook for 20 minutes.
5. 5 While soup simmers, heat a skillet over medium heat and fry tortilla strips until crispy. Drain on paper towels.
6. 6 Serve soup hot, garnished with crispy tortilla strips.

Equipment

• Large pot
• Skillet

Variations

• Add diced avocado for creaminess.
• For a spicier kick, include extra diced jalapeños.

Substitutions

• Use rotisserie chicken for convenience.
• Substitute corn tortillas with flour tortillas if preferred.

Pairings

• Pair with a crisp Mexican lager.
• A side salad with lime vinaigrette complements the soup.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Add a dollop of sour cream or a sprinkle of cheese for a creamy touch.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of warm cornbread.
• Garnish with fresh cilantro and a squeeze of lime.

FAQ