Hello 30 minute chicken tortilla soup! With an easy enchilada sauce. This is such a hearty and filling recipe that is so easy to make. I generally will have all the ingredients for this so it’s one of those clean the fridge recipes too. See below for the full spread!
30 Minute Chicken Tortilla Soup
1 cup shredded chicken
1 onion, chopped
4 cups vegetable or chicken broth
Toppings of your choice: I love cilantro, lime, avocado, tortilla chips and sour cream/greek yogurt
Homemade Enchilada Sauce
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1 cup vegetable broth
3-4 tablespoons tomato paste
1/2 tablespoon rice wine vinegar
salt and pepper to taste
In a bowl, mix together all your components for the enchilada sauce; cumin, chili powder, garlic powder, vegetable broth, tomato paste, rice wine vinegar and salt and pepper.
Set aside and in the meantime, get your shredded chicken ready or buy a ready made chicken and shred off. I normally just roast in the oven for 30-40 minutes and then shred when it’s hot.
Heat a skillet with a drizzle of olive oil and add in your chopped onion. Stir and saute for 5-10 minutes. Add in your enchilada sauce and your vegetable or chicken broth. Let simmer. add your chicken. Serve with your toppings! TIP: you can always add more vegetables in your tortilla soup like corn or black beans - its up to you! It’s that simple!
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