Green Chicken Enchilada Soup
Serves 1
Directions
- 1Boil chicken in water and salt until cooked through.
- 2Remove chicken from broth, strain the broth, and set aside.
- 3Blend roasted peppers, jalapeños/serranos, roasted onion, tomatillos, garlic, cilantro, spices, and 2 cups of the broth.
- 4Shred the boiled chicken.
- 5Sauté diced onion and fire-roasted pepper in oil.
- 6Stir in flour to the onion and pepper mixture.
- 7Pour in blended enchilada sauce and whisk to dissolve flour lumps.
- 8Add remaining 6 cups of broth and bring to a simmer.
- 9Add shredded chicken and simmer.
- 10Deep-fry tortilla strips in oil until golden and crispy.
- 11Serve soup topped with cheese, fried tortilla strips, sour cream, jalapeño, diced onion, queso fresco, and avocado.
Ingredients
- 3-4 lbs chicken breast or thighs, bone-in
- 5 quarts water
- 2 tbsp salt
- 3 bay leaves
- 1 handful cilantro
- 1/2 onion
- 20 tomatillo, roasted
- 5 hatch or anaheim pepper, roasted
- 2-5 chile jalapeño or serrano, roasted
- 1/4 onion, roasted
- 3 garlic, clove
- 1 handful cilantro
- 2 tbsp chicken bouillon
- 2 tsp ground cumin
- 1 1/2 tsp peppercorn
- 1/4 onion, diced
- 1 hatch or anaheim pepper, diced, fire-roasted
- 1/4 cup all-purpose flour
- 8 cups broth from chicken
- corn tortillas, cut into strips
- mexican style cheese (optional)
- sour cream (optional)
- 1 whole jalapeño, diced
- 1 whole onion, diced
- queso fresco (optional)
- avocado (optional)
Equipment
pottongsladlestrainerblenderwooden spoonpan
