Chicken Enchilada Soup

• Chicken Breasts – Use boneless, skinless breasts for the easiest prep. Bone-in, skin-on works too; just discard the skin and bones after cooking. Chicken thighs are a great swap if you prefer darker meat.
  • Short on time? Using rotisserie chicken or leftover cooked chicken is a great shortcut. Shred about 2-2.5 cups and add it when the recipe calls for shredded chicken. You’ll skip the broth-making step and use good low sodium store-bought chicken stock instead (about 4-5 cups).
• Tomatoes – Use tomatoes on the vine, heirloom tomatoes, or any large, flavorful variety. In a pinch, one 14.5-oz can of fire-roasted diced tomatoes works and adds a nice depth of flavor; skip the scalding step and add them straight to the pot.
• Garlic – Fresh cloves only, for the best flavor.
• Chipotle Pepper in Adobo Sauce – Use just one average-sized pepper. Too much can turn bitter rather than spicy. If you want more heat, add fresh chili or a pinch of cayenne instead.
• Spices – The combination of ancho chili powder, cumin, garlic powder, paprika, dried oregano, salt, and a pinch of sugar is what gives this soup its signature enchilada flavor. The sugar balances the acidity of the tomatoes.
• Heavy Whipping Cream – This is what gives the soup its creamy, silky finish. For a dairy-free version, use a plant-based heavy cream alternative, or stir in a few tablespoons of full-fat coconut milk. You can use half and half if needed but it won’t be as rich and creamy.
• Cilantro – Fresh will give you the best flavor and aroma. It brightens the whole soup right at the end.
• Lime Juice – Freshly squeezed. That pop of acidity at the end pulls all the flavors together.

See recipe card for complete information on ingredients and quantities.

1. Make the broth: Add some oil to a Dutch oven or soup pot. Sauté the onions until fragrant and golden, getting them browned will add more flavor and color to the broth. Add in the bay leaf, water, and salt. Add in water and bring it to a boil over medium-high heat.
2. Score the tomatoes by making a crisscross cut at the bottom of each tomato. Drop the tomatoes into the boiling water and let them cook for just under a minute. Use a slotted spoon to remove the tomatoes and set them aside. This step will make tomatoes much easier to peel!
3. Add the chicken breasts to the pot. Lower the heat to low and let them cook for about an hour and a half, to get nice and tender. Note that a white foam will appear at the top when the meat is first added – just remove it with a spoon and discard to prevent cloudy broth.

4. Shred the chicken and sauté the veggies: Remove the cooked chicken from the broth and place the breasts in a bowl. Shred them with two forks (or chop them when cooled if you’d prefer chopped texture).
5. Pour the broth through a strainer. Discard the cooked onions and bay leaf, (there is no more flavor and texture is just mushy now). Return the pot to your stove-top and increase the heat to medium. Add the oil.
6. Sauté the onions until golden, then add the diced tomatoes and diced chili in adobo sauce and cook until softened. Make a well in the middle of the pot and add the garlic. Sauté until fragrant.

7. Add the final ingredients. Stir in the shredded chicken, broth, tomato paste and seasonings. Stir well and bring to a simmer. The kitchen should be smelling so good by now!
8. Lower the heat so the simmer becomes slow and gentle. Cook for about 15 minutes.
9. Stir in the lime juice and cilantro. At the end of cooking time, stir in the heavy whipping cream and allow it to heat through before taking the pot off of the heat. Stir in some fresh lime juice and cilantro for the finishing flavor touch.

Originally posted on Will Cook For Smiles on January 2, 2014.