30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Enchilada Soup
A sophisticated enchilada soup featuring smoked chicken, a complex enchilada sauce, and homemade crispy tortilla strips.
Total Time
90
Yield
6
Calories
450 cal
Difficulty
Hard
Cuisine
Mexican
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What You'll Need
Equipment:
Smoker, Baking sheet, Large pot, Saucepan, Blender, Fine-mesh sieve, Cutting board, Knife •
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Instructions
Smoke Chicken Thighs: Smoke Chicken Thighs at 250°F (120°C) for 2-3 hours, or until internal temperature reaches 165°F (74°C). Let cool slightly, then shred the Chicken, discarding skin and bones.
Prepare Enchilada Sauce: Heat Olive Oil in a saucepan over medium heat. Add Ancho Chili Powder, Guajillo Chili Powder, Tomato Paste, Smoked Paprika, Cumin, and Mexican Oregano. Cook for 2 minutes, stirring constantly. Deglaze with Dry Sherry, scraping up any browned bits. Add Chicken Stock and bring to a simmer. Cook for 15 minutes, then blend until smooth. Strain through a fine-mesh sieve.
Prepare Crispy Tortilla Strips: Cut Corn Tortillas into thin strips. Toss with Olive Oil and Chili Powder. Spread in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy.
Sauté Aromatics: Heat Olive Oil in a large pot over medium heat. Add White Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Combine Soup Ingredients: Add Fire-Roasted Diced Tomatoes, Pinto Beans, Hominy, and Enchilada Sauce to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add Chicken and Serve: Stir in shredded Smoked Chicken. Heat through. Serve hot, garnished with Queso Fresco, Avocado, and Crispy Tortilla Strips.
