Anyway, I was trying to come up with a simple meal to eat before Thanksgiving, since I knew we would be stuffed full of fantastic meals for the holiday weekend. This soup is really easy and not very time consuming, so it was perfect for us. As teachers, we are particularly busy right before Thanksgiving, so this was a nice, simple, and light meal to eat before gorging on Thursday.
I think the thing that makes this soup fantastic is the many options of toppings. The soup itself is so simple that you can add any amount of toppings, and as you can see from my picture, I did not hesitate to go "topping-crazy".
What I loved: the creamy, simple soup combined with crunchy tortilla slices, avocados, a spicy jalapeno crunch, and sharp cheddar cheese. YUM!
Ingredients:
*2-4 cups chicken broth (depending on if you like a more broth-type soup...I used 4 cups)
*6 (6 inch) CORN tortillas, cut into 1/2 inch strips
*1 can (10 oz.) green enchilada sauce
*1 can (4 oz.) diced green chilies
*10-15 oz. red enchilada sauce (if you add 4 cups of chicken broth, add 15 oz. sauce)
*1-3 tsp. cumin (depending on your taste desires)
*1-3 tsp. cayenne pepper (depending on your taste desires)
*shredded chicken from rotisserie chicken OR 3 cooked, boneless, skinless chicken breasts
*1-1.5 cups half-in-half
Optional Topping Ideas:
*2-4 CORN tortillas, cut into strips, and fried in olive oil with a dash of salt until crispy (dry on paper towel)
*1 tomato, seeded and chopped
*1 jalapeno, seeded and chopped
*1 avocado, seeded, peeled and chopped
*1 bunch of green onion, diced
*sharp cheddar shredded cheese
*spoonfuls of sour cream
Directions:
1) Combine the 2 cups of chicken broth and the 6 tortillas (cut up) to a large soup pot. Cook over medium heat until the strips soften (and almost dissolve) and the broth thickens. At this point, decide if the broth is too thick for your liking. If you like a thick soup, leave the way it is. If you like a more broth-based soup, add the other 2 cups of chicken broth.
2) Stir in the enchilada sauces, green chilies, and spices. Heat until combined on medium heat. Then add the chicken and half-in-half and heat through (be careful not to cook on high heat so you do not scald the half-in-half!) Taste and add more enchilada sauce or half-in-half to your preference.
3) When thoroughly heated, pour the soup into the bowls. Add your preferred toppings and enjoy! Serve with tortilla chips. Makes 4-6 servings.
Comments:
**The first day we ate this soup, I forgot to chop up the jalapeno. The soup tasted great without it, just a bit on the mild side. The next day, I remembered the jalapeno and it made the soup much spicier and also gave it a bit of a crunch that I really liked. Both ways were delicious, so it's up to you if you like spicy food or not.
**I used ALL of the toppings mentioned and I really think it's what makes this soup really delicious. So I highly recommend using all of the toppings. If you add different toppings and find it makes the soup taste good, please let me know what you use! I love trying new things.
*I used most of a rotisserie chicken for this soup. This really helped me save time. Seriously, I think by the time I chopped the toppings and warmed the soup, only 20 minutes went by, and I chop things VERY slowly. So this is really a quick meal that lasts a few days.
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