Chicken Enchilada Soup

My husband and I used to love going to Ruby Tuesday for their Endless Garden Bar. I'd often get the one-trip bar with chicken tortilla soup. I was so bummed when all of the locations around us closed down (thanks, COVID). Well, I finally found a similar recipe, and it has become a fav.

I have discovered the joy of shredded rotisserie chicken. It's super convenient to pick up chicken already prepared by the grocery store deli, shred it, put it in baggies 2 cups at a time and freeze until ready to use. Several small casseroles call for 2 cups so that's why I use that measurement. But this recipe calls for an entire chicken shredded. Having already had the chicken and other ingredients on hand, I decided to wind down a busy day of teaching in the kitchen making this yummy soup. Plus, it's finally soup weather! Yea! 🍵

Take note of the variety of toppings you can use. Anytime I make anything with Mexican flair there's typically avocado and cilantro on the side; however, in the pic below I completely forgot about the cilantro! At any rate, the soup makes a ton and I had planned to freeze most of it. But our cousins from MS and GA came through and we were able to serve it for them. Add some tortilla chips and perhaps a salad and you have a mid-week meal winner. Hope y'all enjoy!

Chicken Enchilada Soup Recipe - Yes To Yolks

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