I'm a sucker for Mexican/Southwestern-style posole, tortilla, and albondigas (meatball) soups. I recently came across a recipe for Chicken Enchilada Soup in Cuisine Tonight's (a Cuisine at Home special Fall 2016 issue) Mexican Authentic Recipes & Amazing Meals, and I've adapted it here, adjusting some of the ingredients and quantities, and also adding optional garnishes of shredded Mexican blended cheese, fried tortilla strips, sliced avocado and chopped fresh cilantro.
1 roasted chicken, meat removed and diced or torn into 1-2" pieces
2 poblano or pasilla peppers
4 dried Guajillo or Hatch peppers, stems cut off, seeded and torn into pieces
3 tbsp. olive oil
1 medium onion, chopped
4-5 cloves garlic, chopped
2 tbsp. chopped fresh cilantro
8 cups unsalted chicken broth
1 14.5-oz. can diced fire-roasted tomatoes
2 tsp. dried Mexican oregano
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. black pepper
4 tsp. kosher salt
Optional Garnishes:
Shredded Mexican cheese or crumbled Cotija cheese
Chopped fresh cilantro
Fried tortilla strips
Sliced avocado
1 roasted chicken, meat removed and diced or torn into 1-2" pieces
2 poblano or pasilla peppers
4 dried Guajillo or Hatch peppers, stems cut off, seeded and torn into pieces
3 tbsp. olive oil
1 medium onion, chopped
4-5 cloves garlic, chopped
2 tbsp. chopped fresh cilantro
8 cups unsalted chicken broth
1 14.5-oz. can diced fire-roasted tomatoes
2 tsp. dried Mexican oregano
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. black pepper
4 tsp. kosher salt
Optional Garnishes:
Shredded Mexican cheese or crumbled Cotija cheese
Chopped fresh cilantro
Fried tortilla strips
Sliced avocado
Lime wedges
1. Place the whole poblano peppers on a foil-lined baking sheet and broil in the oven (6 inches from the heating element) until the skin is charred, turning over once. Or you can char them in a cast iron skillet or comal. Remove from the oven and place the peppers in a Ziploc bag; seal the bag and let sit for about 10 minutes.
2. Remove the peppers from the bag and peel off the skin; cut each in half and scrape out the seeds. Dice the peppers and set aside.
3. Add 3 tbsp. of olive oil to a heavy stock pot or Dutch oven and heat over medium-high heat. Add the guajillos and saute for about 2 minutes until lightly toasted and fragrant.
4. Add the onions, garlic, 2 tbsp of the fire-roasted tomatoes, diced roasted pasilla peppers, 2 tbsp. cilantro and saute until the onion is lightly browned. Add the chicken broth and bring to a boil; reduce heat, cover and simmer for 8-10 minutes or until the guajillos have softened.
5. Using an immersion blender (or pour the soup into a food processor), blend the soup until all the ingredients are pureed.
6. Add the reserved chicken meat, remaining canned diced fire-roasted tomatoes, Mexican oregano, ground cumin, chili powder, black pepper, and kosher salt. Bring to a boil, then reduce heat to a simmer. Simmer, partially covered, 15-20 minutes or until the soup has slightly thickened.
7. Ladle the soup into serving bowls and garnish with fresh cilantro, some shredded Mexican cheese blend, fried tortilla strips, and lime wedges, if desired.
1. Place the whole poblano peppers on a foil-lined baking sheet and broil in the oven (6 inches from the heating element) until the skin is charred, turning over once. Or you can char them in a cast iron skillet or comal. Remove from the oven and place the peppers in a Ziploc bag; seal the bag and let sit for about 10 minutes.
2. Remove the peppers from the bag and peel off the skin; cut each in half and scrape out the seeds. Dice the peppers and set aside.
3. Add 3 tbsp. of olive oil to a heavy stock pot or Dutch oven and heat over medium-high heat. Add the guajillos and saute for about 2 minutes until lightly toasted and fragrant.
4. Add the onions, garlic, 2 tbsp of the fire-roasted tomatoes, diced roasted pasilla peppers, 2 tbsp. cilantro and saute until the onion is lightly browned. Add the chicken broth and bring to a boil; reduce heat, cover and simmer for 8-10 minutes or until the guajillos have softened.
5. Using an immersion blender (or pour the soup into a food processor), blend the soup until all the ingredients are pureed.
6. Add the reserved chicken meat, remaining canned diced fire-roasted tomatoes, Mexican oregano, ground cumin, chili powder, black pepper, and kosher salt. Bring to a boil, then reduce heat to a simmer. Simmer, partially covered, 15-20 minutes or until the soup has slightly thickened.
7. Ladle the soup into serving bowls and garnish with fresh cilantro, some shredded Mexican cheese blend, fried tortilla strips, and lime wedges, if desired.
Blister the poblano or papilla chiles under the broiler.
Place the blistered chiles into a ziploc-type bag, close, and let sit for about 10 minutes or until the skin is soft enough to peel off.
Peel the skin off of the chiles, remove the stem and seeds.
Dice the roasted chiles and set aside.
Chopped onion, plum tomatoes, cilantro, chicken stock, fire-roasted diced tomatoes, diced/shredded roast chicken, minced garlic, diced pastilles, dried guajillo peppers.
Saute the guajillos in 3 tbsp. of olive oil until fragrant and lightly toasted.
Add the diced onions, garlic, 2 tbsp. of fire-roasted tomato, and 2 tbsp. chopped cilantro.
Saute until the onions are lightly browned.
Add the chicken broth, bring to a boil, reduce heat and simmer for 8-10 minutes until the guajillos have softened.
Blend the soup mixture until all the veggies and chiles are pureed.
Add the chicken, remaining fire-roasted diced tomatoes, diced pasilla peppers, spices, salt and pepper.
Black pepper, Mexican oregano, ground cumin, chili powder, kosher salt.
Bring to a boil, then reduce heat to a simmer. Partially cover the pot and simmer for 15-20 minutes or until the soup has slightly thickened.
Ladle the soup into individual serving bowls and garnish with fresh cilantro and some shredded Mexican cheese blend or crumbled Cotija cheese, fried tortilla strips, sliced avocado and lime wedges, if desired.
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