This Chicken Enchilada Soup is made creamy and topped with sour cream and cheese.
Keyword Chicken Enchilada, Enchilada, soup
Cook Time 3hours
1/2large yellow onion
1whole bay leaf
little bit of salt
3large tomatoesskin peeled off
1/2large yellow onionfrom above, in stock
2shredded chicken breastsfrom above
2 1/2cupsof stockfrom above
1/4tspred pepper flakesyou can adjust to taste
1tspminced fresh cilantro
Topping: Grated Monterrey Jack cheese
Topping: Sour Creamoptional
Topping: toasted tortilla stripsoptional
In a large pot, preheat the vegetable oil and add sliced onions. Saute for a couple of minutes, until fragrant. Add water and chicken breasts. Bring to boil and add the bay leaf and salt. Lower the heat to medium-low and cook the stock for about 1 1/2 hours. (White foam-like substance will appear at the top, in the beginning, just take it off with a spoon and discard.)
Take out the chicken breast, shred it using two forks and set aside. Pour the stock into a separate container and set aside for a minute. Discard the bay leaf.
(Couple of easy ways to peel the tomatoes: 1-you can make a criss-cross cut on top of tomatoes and drop them into boiling water for just a couple of minutes and the skin will be easy to peel off. 2 - you can just use a potato peeler of the tomatoes are firm enough.)
Return the pot to the medium heat and add 1 tbs of vegetable oil.
Dice the peeled tomatoes and add them to the pot. Salt the tomatoes a little, so they give out juice faster. Saute for a couple of minutes and add the shredded chicken.
Add the 2 1/2 cups of stock and the onions to the pot and stir well. (You can refrigerate the remaining stock in an air-tight container and use it in cooking or a quick soup. The shelf life is not too long, only a little over a week, so use it pretty quick.)
Add red pepper flakes and cumin. Taste to see if you need to add more salt. Cook on medium heat for about 15 minutes.
Add the heavy cream and freshly minced cilantro. Cook for a couple more minutes and serve.
Top off with some cheese and sour cream before serving.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.