Tortilla Or Chicken Enchilada Soup & Salad Recipe

Prep and make tortilla strips

Preheat oven to 425°F (220°C) if baking strips, or heat 1-2 cups vegetable oil in a skillet over medium-high heat for frying. Stack tortillas and cut into 1/2-inch strips. If frying: fry strips in batches until crisp and golden, about 1-2 minutes per batch; drain on paper towels and sprinkle lightly with salt. If baking: toss strips with 2-3 tablespoons vegetable oil, spread in a single layer on a rimmed baking sheet and bake 8-10 minutes, turning once, until crisp.

Cook chicken and aromatics

In a large pot, heat 1 tablespoon oil over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add raw chicken breasts and brown briefly, about 2 minutes per side (they will finish cooking in broth).

Simmer soup

Pour in chicken broth, fire-roasted tomatoes (with juices), tomato sauce and green chiles. Stir in ground cumin, chili powder, oregano, 1 teaspoon salt and 1 teaspoon black pepper. Bring to a boil, then reduce heat and simmer, covered, 20-25 minutes until chicken is cooked through and flavors have melded.

Shred chicken and finish

Remove chicken to a cutting board, shred with two forks and return to pot. Stir in fresh lime juice and adjust seasoning to taste. If you prefer a slightly thicker broth, mash 1/2 cup of the soup solids against the side of the pot and stir back in.

Serve

Ladle soup into bowls and top with tortilla strips, diced avocado, shredded cheese and chopped cilantro. Serve hot with extra lime wedges.

Cook aromatics and chicken

In a large pot, heat 1 tablespoon oil over medium heat. Add diced onion and cook 4-5 minutes until softened. Add garlic and cook 30 seconds. Add diced chicken and cook until no longer pink at the edges, about 4-6 minutes.

Build the soup

Stir in ground cumin, chili powder, oregano, 1 teaspoon salt and 1 teaspoon black pepper. Pour in chicken broth and enchilada sauce, stir to combine. Add drained black beans and corn. Bring to a simmer and cook 15 minutes to meld flavors and finish cooking chicken.

Finish with creaminess

Reduce heat to low and stir in softened cream cheese in spoonfuls, whisking until melted and fully incorporated to create a smooth, creamy textured broth. Taste and adjust salt/pepper.

Serve

Ladle soup into bowls and top with shredded cheese or queso fresco, cilantro, tortilla strips or chips and a squeeze of lime.

In a small bowl or jar combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

Place mixed greens in a large bowl. Add cherry tomatoes, sliced cucumber, thinly sliced red onion and shredded carrot. Toss gently with dressing until lightly coated. Top with croutons if using and serve immediately alongside soup.

Preheat and prepare

Preheat oven to 400°F (200°C). Lightly grease an 8-inch square baking dish or 9-inch cast-iron skillet with butter.

Mix dry ingredients

In a medium bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until evenly combined.

Combine wet and optional add-ins

In a separate bowl, whisk 1 cup milk with 1 lightly beaten egg and 2 tablespoons melted butter. Stir wet ingredients into dry just until combined. Fold in 2 tablespoons drained diced green chiles and 1/2 cup shredded cheddar if using—do not overmix.

Bake

Pour batter into prepared dish or skillet and bake 18-22 minutes until golden brown and a toothpick inserted into center comes out clean. If using a hot cast-iron skillet, batter will bubble and edges will be crisp.

Cool and serve

Allow cornbread to cool 5 minutes, slice into squares or wedges and serve warm with the soup and salad.