From our own Tara Tusi's recipe collection, we featured this dish at our April Tax Relief event.
2 boneless, skinless chicken breasts
2 white onions, chopped
4 celery stalks, chopped
4 carrots, chopped
6 garlic cloves, minced
2 jalapeño peppers, seeded and finely diced
2 14-oz cans petite diced tomatoes with juice
2 14-oz cans green enchilada sauce
2 quarts chicken broth
6 6-inch corn tortillas
1 bunch cilantro, chopped
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
salt and pepper to taste
2 tablespoons olive oil
Season chicken with salt and pepper. Place on baking sheet and road in oven at 350° for 45 minutes. Let cool, shred and set aside.
Meanwhile heat olive oil in a large pot and cook the chopped onion, carrots and celery until translucent (15 minutes). Add garlic, cook until fragrant (5 minutes). Add peppers, cook until fragrant (5 minutes). Stir in cumin, coriander, salt and pepper.
Add in the tomatoes, green enchilada sauce and chicken stock. While bringing to a boil, cut tortillas in half, then cut crosswise into 1/2-inch strips, add to soup and finish bringing to a boil. Then lower heat and simmer for 25 minutes. Add chicken, heat through and serve.
Add your favorite toppings:
Avocado, cilantro, green onions, shredded cheese, lime wedges, tortilla chips, sour cream!