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.
Chicken Enchilada Soup w/ Chayote
- 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.