The perfect warmer upper for a cold January night!
This recipe is a takeoff of many MANY I've seen over the years, and it's gluten free.
SPH Gluten Free Chicken Tortilla Soup
1 recipe Enchilada Sauce (see below) + 1 cup chicken broth/stock
1 pound boneless, skinless chicken breasts (or use whatever piece you like best)
1 16-oz. jar salsa - your choice mild, spicy, flaming hot (I use Muir Glen brand mild)
1 16-oz. can sweet corn, drained
1 16-oz. can black beans, drained and rinsed well
**just a note here - if you really want super easy, use corn and black bean salsa**
1 quart chicken stock/broth (I use Pacific brand Organic Free Range Chicken) - plus whatever is left from making your enchilada sauce
Tortilla chips, shredded cheese for garnish (I use Xochitl brand chips) - optional
Enchilada Sauce (based on this one by Emeril Lagasse)
3 tablespoons olive oil
3 tablespoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon dried oregano
1 teaspoon dried cumin
2 tablespoons all purpose flour (I use Gluten Free Pantry brand)
2 cups chicken stock
12 oz. tomato paste (I use either Muir Glen brand or 365 Organic from Whole Foods)
Salt to taste
Start by making the enchilada sauce in a large soup pot. Add oil to pan over medium heat. Add spices and allow to warm until fragrant (this happens pretty quick so be ready!). Add flour, and stir to make a paste. Then, add chicken stock to make a roux (or in this case, spicy chicken gravy). Add tomato sauce and stir to combine.
Add chicken breasts. Simmer for 15 minutes. Add other ingredients to pot and simmer til heated through and chicken is fully cooked, about 30 minutes.
You could also do this easily in a crock pot. Just make your sauce, add it to your crock pot along with everything else, then cook on high for several hours. Shred chicken just before serving.
Top with tortilla chips and maybe a sprinkle of some grated cheese, if desired.
By the way, the best part of a recipe like this - YOU CONTROL THE SPICE! If you like things spicy enough to require a fire extinguisher next to your fork, have at it. If not, then you can adjust accordingly.
This enchilada sauce is my go-to enchilada sauce. I have tried commercially available brands that are GF, but this one is just so much better. You can also make this into a quick queso dip, simply by adding cheese to the sauce when you add the tomato paste. Then, throw it into a small crockpot to finish melting the cheese and to keep warm for yourself or your family or your guests.
Oh, and enjoy!