Quick Recipe

April 18, 2007

I threw this together using what I remember about how my mom makes this, and it turned out great:

Chicken Enchilada Soup

  • Put a few cans of chicken broth in a large pot and bring to a simmer, adding pepper and cumin to taste
  • Grab a rotisserie chicken and get as much good meat as you can off of it. Put the meat in a bad, and coat it with chili powder/pepper
  • Put the coated chicken in a frying pan with some olive oil and some liquid to season (I use brisket sauce) and work the chili powder in to the chicken
  • Once the chicken is nice and spicy, transfer all the chicken in to the broth. A fair amount of the chili powder will end up coming off the chicken to flavor the broth. That’s a good thing.
  • Bring the entire soup up to heat, and then add the piece de resistance: pour in tortilla chips. I love the way they taste in this soup, so I put in a lot of them. They don’t need to be in the soup for long before they start to soak up the flavor and get soggy (soggy is good in this case, they’re like dumplings).
  • As an added bonus, you can cook the entire soup down into something that can only be described as a chicken enchilada salad. When all of the liquid is gone, man it tastes great!

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