I took my favorite ingredients from chicken enchiladas and prepared a soup. Chicken enchilada soup with chayotes, my favorite squash to cook with. It holds up to long cooking times with becoming too soft. Today, the first day of fall 2016 and I am thinking it’s going to be in the 80’s, temperature wise, lol! But, it’s New York and by he end of the weekend, we are looking at a high of 55 degrees.
I have reserved smoked, shredded chicken in my freezer and this recipe in going on my menu for sure! I know many of my friends will avoid preparing dishes that call for dried peppers. One of the reasons is that after they use what they need, typically the packages are big and they have all these leftover peppers. There are countless recipes you can incorporate the dried pepper into. Or simply just toast them and grind them up for chile powder. I know there will be beef chili in our near future and homemade chili powder will just make it even better!
Chicken Enchilada Soup w/ Chayote
All the flavors I enjoy from chicken enchiladas, but in soup!Print Pin Rate
Servings: 6 Servings
- 2 large boneless chicken breast previously cooked and shredded (4 cups of chicken)
- 1 medium white onion diced
- 4 cloves garlic minced
- 2 chayotes diced
- 8 guajillo peppers stems and seeds removed
- 2 chile de arbol peppers optional
- 2 bay leaves
- 1 tsp. cumin
- 1 tsp. oregano crushed
- Salt and fresh cracked pepper to taste
- 1 tablespoon Knorr chicken bouillon powder
- 3/4 cup finely crushed tortilla chips
- Olive oil
- 8 cups chicken broth low sodium
- For Garnish
- 3 cups shredded lettuce
- 1 1/2 cups diced tomatoes
- 1/2 cup diced white onion
- 2 jalapenos minced
- Chopped cilantro
- Lime wedges
- 1/2 cup crumbled queso fresco
- Remove the seeds and stems form the guajillo peppers. Transfer to a glass bowl with just enough water to cover. Cook in the microwave for 7 to 8 minutes, turning halfway through the cooking time. Remove from microwave, cover and set aside.
- In a large soup pot, heat 2 tablespoons of oil to medium heat, add the onions and cook for 5 minutes. Add the chayote, garlic, chile de arbol, bay leaves,1/2 tsp. of salt and a pinch of pepper. Cook for a two more minutes.
- Drain the guajillo peppers and transfer them to the blender. Add the Knorr chicken bouillon and 1 cup of water. Blend on high until smooth, set aside.
- To the pot, add the chicken broth, cumin, oregano, chile guajillo sauce, crushed tortilla chips and the shredded chicken. Stir well to combine. Bring to a boil, taste for salt and pepper. Reduce the heat and cook for 30 minutes to slightly thicken the broth.
- Divide soup into 6 bowls. Garnish with fresh toppings. Serve with warm tortillas.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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