Chicken Enchilada Soup with Crunchy Tortilla Strips

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn kernels
• 1 (4-ounce) can diced green chilies
• 2 cups shredded cooked chicken
• 2 cups chicken broth
• 1 (1.25-ounce) packet taco seasoning
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 4 corn tortillas, cut into strips

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic, sauté until softened.
2. 2 Stir in diced tomatoes, black beans, corn, green chilies, chicken, chicken broth, and taco seasoning.
3. 3 Bring to a boil, then reduce heat and simmer for 20 minutes.
4. 4 Preheat oven to 375°F. Spread tortilla strips on a baking sheet and bake until crispy, about 10 minutes.
5. 5 Ladle soup into bowls, top with cheese, cilantro, and crispy tortilla strips.

Equipment

• Large pot
• Baking sheet

Variations

• Add a splash of cream for a richer texture.
• Incorporate diced avocado for a creamier element.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use flour tortillas for softer strips.

Pairings

• Pairs well with a crisp white wine or a zesty limeade.
• A sprinkle of jalapeños for spice lovers.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer a smoother soup, blend half of it before combining.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with warm cornbread or a side salad for a complete meal.
• A squeeze of lime adds a refreshing twist.

FAQ