Chicken Enchilada Soup with Avocado and Tortilla Strips

Let’s be honest, chicken enchiladas are delicious. They are wholesome and hearty and super tasty. While I have made enchiladas before, I never have made a soup version. Sure I’ve had it at various restaurants and it’s always been delicious, but I’ve never actually cooked it myself. I thought to myself that it couldn’t be too hard. A blend of veggies, cheese, and chicken is always a great combination. It didn’t hurt that it was in the 20s either. It was so cold that day, and the weather was perfect for a nice hearty soup. In the end, we paired it with a delicious beer and topped it with crispy, yummy homemade tortilla strips, avocado cubes, and shredded monterey jack cheese. This little taste of Mexico was delicious and we hope you find the same enjoyment in it as we did!


Odell’s Mountain Standard

This soup was hearty and delicious, but it needed a beer pairing. The first thing that came to mind, was an IPA. IPAs are usually our staple beer when we prepare a mexican-style dish. While indeed Odell’s Mountain Standard is an IPA, it’s a different kind of IPA. It’s a double, black IPA, and it is AMAZING! The flavors in this soup are very robust, and they are equally, if not more robust in this brew. Although, this beer is hoppy, it’s balanced and pairs so well with the heaviness of this soup. While the beer is not as heavy as a stout or a porter, it is heavy enough to pair well with this dish without overpowering it. If you haven’t tried Odell’s Mountain Standard yet, we certainly recommend it, whether you’re pairing it with Chicken Enchilada Soup, or drinking it all by itself!

Have fun making this dish. It’s very simple, and the results are spectacular!

Onions and Garlic!

Most of the Ingredients in the Pot!

The Soup is Ready for the Cheese!

Hearty, Fall Chicken Enchilada Soup!