Chicken Enchilada Soup

The McFam Farm out in the upper reaches of Carmel Valley raises and sells chicken directly from the ranch. Owners Iris and Aaron McGilloway are both avid home cooks and you can be sure some of their chicken ends up in this hearty soup several times a year.

Iris is also an artist and creates unique handmade items and small batch skin care products for her business Tassajara Outpost—which can be purchased at the Mid-Carmel Valley Farmers’ Market on Sundays.

3 Tomatoes
3 Cloves garlic
2 Dried New Mexico chiles
1/4 Red onion, chopped
1 White Onion, diced
3 Chicken breasts
3 Cups chicken stock
Water
Olive Oil
1 Can roasted green chiles
Avocado
Cilantro
Lime
Corn Tortillas
Jack Cheese, shredded
Salt

Boil 3 tomatoes, 2 cloves of garlic and 2 dried New Mexico chilies in enough salted water to cover the tomatoes. Add salt to water while it is still cold. Boil just until the tomatoes start to crack. Pour into a blender with 1/4 red onion. Blend into a puree. (Be careful when blending hot liquids as steam can escape and burn you).

Once mixture is blended, set aside until ready to use.

In the soup pot you will be making the soup in (we use a large Le Creuset pot), saute the white onion, 1 clove of garlic and roasted green chilies (you can use canned or fresh roasted) in olive oil.

Remove onion, garlic and chili mixture from your pan and set it aside in a bowl.

In the same pot add 3 chicken breasts and cover with water. Add 3 cups of chicken stock. Salt your water, stock and chicken while it is cold. Bring water to a boil and immediately reduce to a simmer. Pour the puréed tomato, chile, garlic and onion mixture into the pot and stir. Allow chicken to simmer, adding more water as needed until it starts to shred. This usually will take about 2 hours.

Once chicken is shredded add the white onion, garlic and roasted green chili mixture back into the pot. Salt to taste.

| HOW TO SERVE |

In a large, deep bowl, fan out 2-3 corn tortillas in the bottom and up the sides. On top of the tortillas, fill the bottom of the bowl with a generous “pinch” of shredded Jack cheese. On top of the cheese add half an Avocado, diced. Now ladle in the soup. Take your time and allow the soup to soak through the tortillas as you serve.

Once you have served your desired amount of soup, top with red salsa, chopped Cilantro and a squeeze of Lime. You can also add fresh, diced onion or shallots and black olives if you so desire. A good sprinkle of Cotija cheese on top would be delicious as well. Stir up your soup inside the tortillas and as you eat, push the tortillas down with your spoon around the bowl until you reach the bottom. Enjoy!