Directions
- Preheat grill/smoker to 225°F.
- Place corn tortillas on the upper rack an allow to crisp/toast. Then, remove from grill.
- Raise the temperature of your grill to 400°F. Add a dutch oven to the bottom-left side of the grill to preheat.
- Add the tortillas, broth, and enchilada sauce to the preheated dutch oven in the grill.
- Meanwhile, season chicken breast with BBQ rub, then grill on the bottom-right side of the grill. Cook until they reach an internal temperature of 155°F. Pro Tip: Pound the chicken to an even thickness before grilling for a more even cook.
- Remove the chicken from the grill and rest for 10 minutes to allow the chicken to reach 165°F. Then, dice into medium-sized chunks.
- Once the broth/sauce base has reached a simmer, allow to cook for another 10 minutes until the tortillas are soft.
- Remove the dutch oven from the grill and carefully add soup contents into a blender. Blend until smooth. Or, use an immersion blender directly in the cast iron.
- Transfer back into the dutch oven and add salt, cumin, oregano and diced chicken.
- Serve immediately with cheese and tortilla strips.
