Chicken Enchilada Soup – GFCFSF
November 21, 2014
Chicken Enchilada Soup - GFCFSF
1 whole chicken
5 cloves garlic, minced
2 medium yellow onions, chopped
1 bell pepper, chopped
1 jalapeno, seeds removed and diced OR half a Serrano pepper, seeds removed and diced OR 1 teaspoon chile powder (not chili powder as this is much spicier)
1 28-oz. can diced tomatoes (I prefer the fire-roasted chopped tomatoes)
8 cups chicken stock (use water from cooking chicken)
Salt and freshly ground pepper, to taste
1 teaspoons paprika
2 Tablespoons chili powder
1 teaspoon ground coriander
2 Tablespoons cumin
2 teaspoons dried oregano
4 corn tortillas, cut into thin slices
4 tbsp fresh cilantro, chopped (optional)
Place the chicken in a large pot, breast side down. Cover with water. Bring to a low boil, cover and cook one hour. Remove chicken to a bowl and let cool. When cool enough to handle, pick all the meat off, discarding the skin and bones. Chop meat and reserve.
In a large pot, add 3 tablespoons oil on medium heat. Add onions, garlic, peppers, chili powder, cumin, oregano, paprika, coriander and jalapeno/chile powder, stir and cook for 10 minutes or until onions are soft.
Add in stock, tomatoes and 1 teaspoon each of salt and pepper. Cover and let cook on medium for 90-120 minutes.
Stir in chicken and cook another 30 minutes. Taste and re-season with salt as needed.
Meanwhile, heat 2/3 cup oil in small pan and deep fry tortilla strips until lightly brown. Sprinkle with salt and set aside.
To serve soup, pour into bowls, garnish with fried tortilla strips, cilantro and avocado.