This is my new favorite soup recipe, and I think my husband would agree. It’s so easy to throw together (I like to use a rotisserie chicken) and has so many great flavors. The tortilla strips act as a wonderful thickening agent, and really give the soup its chicken enchilada flavor.
Every time I make this soup, my family raves about it. And I think it tastes even better the next day, after the flavors have had a chance to really get acquainted. We like ours with pepper jack cheese, but for a milder version, use Monterrey jack instead.