Preheat your oven to 350 degrees F. Start by sprinkling the chicken breasts with salt. This simple step is crucial as it enhances the flavor of the chicken. Next, place the seasoned chicken on a lined baking sheet. I prefer using foil for easy cleanup. Bake the chicken for 30 to 35 minutes until it’s beautifully cooked through and tender. Once done, allow the chicken to cool to room temperature until it’s cool enough to handle. This is where the magic begins! Shred the chicken into bite-sized pieces using two forks, making sure to get all that juicy goodness.
While the chicken is baking, take a medium pot and set it over medium heat. Add the olive oil. As it warms, toss in the onion, garlic, and a few pinches of salt. Sauté for about 5 minutes until the onions are slightly softened and the garlic is aromatic. This step creates a flavorful base for your soup.
Once the onion mixture is ready, it’s time to transfer it to a blender. Add 2 cups of chicken stock to the blender and blend until smooth, which will take about a minute. This mixture will serve as the foundation for the soup, creating a velvety texture.
Pour the onion and broth mixture back into the medium pot. Now add the remaining 1 cup of chicken stock and the enchilada sauce. Bring this mixture up to a gentle simmer over medium heat. Let it cook for about 15 minutes, allowing the flavors to meld together beautifully. Don’t forget to give it a taste! You might want to adjust the salt to your liking; I usually add about 1/2 teaspoon of extra salt here.
Add the shredded chicken to the pot and stir it in well. This is when your kitchen starts to smell heavenly! Let it simmer for a few more minutes, allowing the chicken to soak up the delicious flavors of the broth.
Now, it’s time to prepare the tortilla strips! Place a few sheets of paper towels on a plate to absorb excess oil. In a small saucepan, set over medium-high heat, add the vegetable oil. Once the oil is hot, carefully add the tortilla strips in batches. Fry them for about 1 to 2 minutes until they turn golden brown and crisp. Transfer them to the paper towels and sprinkle with a bit of salt. Repeat this process until all the strips are crispy and ready to go.
Now comes the fun part! Divide the soup into bowls, and it’s time to top with all your favorite goodies. I usually add some diced avocado, fresh cilantro, sliced radishes, a sprinkle of Cotija cheese, and of course, don’t forget that drizzle of crema. Each topping adds not only flavor but also visual appeal!
Serve immediately and enjoy the warm embrace of Enchilada Chicken Tortilla Soup with family or friends. I can guarantee this will become a favorite in no time!
