Let’s talk about one of the most comforting and hearty dishes to cozy up with-Chicken Tortilla Soup. This Mexican-inspired soup packs a punch with its zesty flavors, smoky depth, and a perfect balance of texture. It’s the kind of soup that welcomes you like an old friend, with its crispy tortilla strips and tender chicken swimming in a flavorful broth. The magic behind this dish lies in the homemade enchilada sauce, which is the secret weapon to elevate the flavors to new heights. When you pair that with the right ingredients, you’ve got yourself a warming meal that’ll satisfy both your hunger and your tastebuds.
In this post, we’re going to dive into every detail of how to make a Chicken Tortilla Soup Enchilada Sauce that will make your soul sing. From gathering the ingredients to the cooking instructions, and even expert tips to customize the recipe, we’ve got you covered. So, grab your apron and let’s dive in!
Chicken Tortilla Soup Enchilada Sauce Recipe
This recipe is built around a robust homemade enchilada sauce, which is truly the star of the show. The enchilada sauce offers a rich and tangy base for the soup, giving it that signature kick. The addition of chicken, veggies, and crispy tortilla strips makes this soup a complete meal in itself. So, let’s break it down.
Ingredients Needed
For the Enchilada Sauce:
- 2 tablespoons vegetable oil – This will help sauté the seasonings and give a smooth base to the sauce.
- 2 tablespoons chili powder – The heart of the enchilada sauce, it imparts that spicy, smoky flavor.
- 1 teaspoon cumin – Adds a warm, earthy depth to the sauce.
- 1 teaspoon garlic powder – For that savory base note.
- 1 teaspoon onion powder – Enhances the overall flavor profile of the sauce.
- 1/4 teaspoon smoked paprika – This is key for the smoky flavor that makes the sauce unique.
- 1/4 teaspoon ground cinnamon – A secret ingredient that adds a subtle sweetness to balance the heat.
- 1 can (6 oz) tomato paste – A rich base that thickens the sauce and gives it a velvety texture.
- 1 can (14 oz) diced tomatoes – Adds both moisture and a tangy note.
- 2 cups chicken broth – This thins out the sauce and gives it a more soupy texture.
- Salt and pepper to taste – Essential for balancing the flavors.
For the Soup:
- 2 chicken breasts (boneless, skinless) – These will be poached in the broth for tenderness.
- 1 medium onion – Chopped; adds sweetness and depth to the soup.
- 1 bell pepper (red or green) – Chopped; for crunch and a mild sweet flavor.
- 2 cloves garlic – Minced; adds that wonderful savory punch.
- 1 can (15 oz) black beans – Drained and rinsed; these will add richness and protein.
- 1 can (15 oz) corn kernels – Drained; for a touch of sweetness and color.
- 1-2 cups tortilla chips – For garnish; the chips will soak up some of the broth and add a nice texture to the soup.
- Fresh cilantro – Chopped; for garnish and a fresh burst of flavor.
- Lime wedges – For a tangy, citrusy finish when served.
Cooking Instructions
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Prepare The Enchilada Sauce
- In a medium saucepan, heat vegetable oil over medium heat.
- Add chili powder, cumin, garlic powder, onion powder, smoked paprika, and cinnamon. Stir constantly for about 30 seconds to allow the spices to bloom and become aromatic.
- Stir in the tomato paste, cooking for another minute.
- Pour in the diced tomatoes and chicken broth. Bring it to a simmer, stirring frequently. Let the sauce simmer for 15-20 minutes, allowing it to thicken and the flavors to meld. Taste and season with salt and pepper.
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Cook The Chicken
- While the sauce is simmering, poach the chicken breasts. Bring a pot of water or chicken broth to a boil, then reduce the heat to low. Submerge the chicken breasts and simmer for 12-15 minutes until fully cooked through.
- Remove the chicken from the pot, shred it using two forks, and set it aside.
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Prepare The Soup
- In a large pot, heat a tablespoon of oil over medium heat. Add chopped onion and bell pepper and sauté for 5 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in the homemade enchilada sauce, shredded chicken, black beans, and corn. Stir everything together and bring to a simmer. Let it cook for 15-20 minutes to allow all the flavors to blend.
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Serve The Soup
- Ladle the soup into bowls. Top with a handful of crushed tortilla chips for crunch, a sprinkle of fresh cilantro, and a squeeze of lime juice. Serve immediately and enjoy!
Ingredient Insights
- Chili Powder: This is the backbone of your enchilada sauce. If you want to adjust the heat level, feel free to add more or less depending on your spice preference.
- Cumin: This spice adds warmth and is the perfect contrast to the acidity of the tomatoes. It’s essential to balance out the bright flavors with something earthy.
- Tomato Paste: While it may seem thick and concentrated, it’s what gives the enchilada sauce its luscious texture. It also deepens the flavor without overpowering the broth.
- Black Beans & Corn: These ingredients are classic additions to many Mexican soups, adding protein, texture, and a sweet-savory balance.
Expert Tips
- For Extra Depth: Add a bit of chipotle chili powder or smoked jalapeño powder to the enchilada sauce. This will give the sauce a deeper, smokier flavor.
- To Thicken the Soup: If you prefer a thicker soup, blend a portion of the soup (before adding the tortilla chips) to create a creamy texture. This works especially well if you’re using a lot of chicken and beans.
- Crunch Factor: If you want the tortilla chips to remain crispy longer, serve them on the side so guests can add them right before eating. This way, they’ll stay crunchy and won’t get soggy.
- Customize Your Protein: You can substitute chicken for shredded beef, ground turkey, or even tofu if you prefer a vegetarian version.
Recipe Variations
- Vegetarian Tortilla Soup: Omit the chicken and use vegetable broth instead of chicken broth. You can add more beans, roasted vegetables, or even diced sweet potatoes for a hearty alternative.
- Creamy Chicken Tortilla Soup: Add a cup of heavy cream or half-and-half toward the end of cooking to make the soup rich and creamy. It’s a great option if you like a smoother, more indulgent texture.
- Spicy Kick: For an extra spicy version, toss in some diced fresh jalapeños or a couple of dashes of hot sauce while cooking the enchilada sauce.
- Cheesy Twist: Sprinkle some shredded cheese (cheddar, Monterey Jack, or cotija) on top of the soup just before serving. The cheese will melt into the hot soup, adding creaminess and a savory bite.
Final Words
Chicken Tortilla Soup is a dish that brings people together, both through its flavors and the shared experience of enjoying a comforting bowl. The homemade enchilada sauce is what really sets this recipe apart-bringing an irresistible combination of smokiness, tanginess, and warmth. Whether you’re serving it on a chilly evening or for a family gathering, this soup hits all the right notes. With a few simple tweaks and variations, it can be customized to suit any dietary preference or flavor craving.