I have been cooking for 20 plus years.
I really started to show interest in middle school when my mom would give me simple recipes to help her with dinner. She didn’t start with chicken enchiladas, but I would take a special interest in the kitchen when I knew she was making hers.
One of the things I oddly remember when I starting middle school was how disappointed I was.
I was disappointed that the school no longer offered Home Economics/Cooking as an elective. Instead I reluctantly choose Art and Woodworking which to my surprise enjoyed just as well.
Then after high school I was looking into what I wanted to study as my career, and that is when I learned that I could actually cook for a living as a chef.
I worked as a chef for 6 years before I joined the military, I cooked at a seafood restaurant, a bakery, a steakhouse, fine dining and a bar and grill. I have a few years of cooking under my belt, and this is by far my favorite dish to cook.
I am so excited to share it with you and I hope you will enjoy it as much as we have. Did I mention that it’s also gluten free?
What’s most important to me is that I am dedicating this recipe to my mom, Connie Reza.
Chicken Enchilada Soup
2 TB Cooking oil
1 each Onion, Sweet, chopped
4 cloves Garlic, minced
1 whole Rotisserie chicken*, de-bone and shredded
1 each Bell pepper, Green, chopped
1 each Bell pepper, Red, chopped
1 each Bell pepper, Orange, chopped
5 cups Chicken stock, gluten free
1 can White hominy
1 can Corn
½ bunch Cilantro, chopped
10 each Corn tortillas, gluten free
In a medium size pot heat cooking oil on medium heat.
Add onion and garlic and saute until onions are translucent, about 3-5 min.
Stir in shredded chicken, saute 5 min.
Add all bell peppers, stir well until fully mixed in.
Cover and allow to cook for 5-8 minutes on medium heat.
Next add chicken stock and bring to a light simmer. Make sure to stir thoroughly, do not allow vegetables to stick to the bottom of the pot.
Drain corn and hominy and add to soup.
Season with salt, pepper and cumin to taste.
While soup is coming to a simmer, coarsely chop 5-6 corn tortillas.
(Chopped tortillas do not need to look perfect. You will use these as a thickener to your soup. If you would like your soup to be thinner and more runny, then use less tortillas. If you would like your soup to be thick and more hardy, then add more tortillas).
Add chopped tortillas to soup. Stir constantly until tortillas have cooked into and thickened your soup.
Reduce heat to low and continue to simmer uncovered for 10 min.
Add chopped cilantro, stir and cover until you are ready to serve.
Slice remaining corn tortillas into ½ inch sections.
In a separate pan, heat cooking oil.
Once oil is hot, add strips of tortillas and fry until crispy.
Serve with fresh tortilla chips, avocado and sour cream.
Did you make this recipe and do something different? Did it come out fantastic? Let me know your questions and comments.