4 cups chicken stock
1.5 – 2 lb chicken (can be either chicken tenders or boneless skinless chicken breasts)
1 bay leaf
1 Tbl extra-virgin olive oil
4 slices thick, smoky center cut bacon – cooked & chopped (can substitute with regular bacon)
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo sauce, chopped, plus 2 tablespoons sauce ( I have had the most luck finding these at WalMart in the “Mexican” area – they are in a small can – to keep the heat out of the soup, remove the seeds prior to chopping!)
1 (28oz) can crushed fire roasted tomatoes
1 (14.5oz) can black beans
1 package “Mexican/Southwestern” style frozen corn
Salt
Corn tortilla chips
Corn tortillas
Mozzarella or Monterey Jack cheese (shredded)
1 lime, cut into wedges
1/2 red onion chopped
~Bring broth to a simmer, add chicken and bay leaf, poach 6 – 7 minutes.
~Remove bay leaf and chicken from both, allow to cool, then cut chicken into bite size pieces. Discard bay leaf.
~While chicken poaches, heat olive oil in a medium soup/stock pot over medium heat. Add bacon and cook until crisp. Remove bacon and set aside.
~Drain off excess fat, leaving 2 – 3 tablespoons in the pot
~Add onions and garlic to the pot and cook 5 minutes
~Stir in chipotles and tomatoes. Add chicken pieces, black beans & package of mexican/southwestern style corn.
~Pass stock through a strainer into bowl, then pour stock into soup mixture. Cook 30 – 45 minutes
~Take corn tortillas, slice into strips, place on baking sheet and cook in 350 oven for 10 – 15 minutes or until golden brown and crispy.
~To plate:
Take hand full of corn tortilla chips and break into pieces, placing in bottom of bowl.
Pour soup over the chips
Top with cheese, onions, lime juice, and tortilla strips
Adapted from Rahael Ray
2 medium onions
4 cloves garlic
4 Tbl vegetable oil
2tsp salt
3 cups chicken broth
4 Tbl chili powder
2 tsp oregano
2 tsp ground cumin
2 cans tomato sauce
12 6” tortillas (can use flour or corn)
3 c shredded chicken*
Shredded co-jack cheese
1 can corn (optional)*
1 can Black beans (optional)*
**Taco fixings (refried beans, olives, lettuce, tomatoes, sour cream etc)
~Preheat oven to 350
~Place vegetable oil in 2-quart saucepan. Chop onion and garlic cloves, add to oil cooking until onions are transparent. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce. Heat to boiling, reduce heat and simmer uncovered for at least 10 minutes
~Reserve 1/2 of sauce in large bowl
~Add shredded chicken to remaining sauce; simmer for 20 – 30 minutes
~Dip each tortilla shell into reserved sauce coating both sides. Spoon ¼ c chicken into each tortilla, roll tortilla around chicken and place seam side down in a lightly greased baking dish. Repeat until all chicken is gone.
~Pour any remaining sauce over enchiladas and bake uncovered for 20 minutes. Remove enchiladas from oven, sprinkle co-jack cheese and place back in the oven for 10 – 12 minutes or until cheese is totally melted.
~Serve with standard taco fixings
*Add corn and black beans to small portion of sauced chicken prior to putting in tortilla shell to add an extra layer of flavor
Thanks Jenny for the “updated/revised” version!
