COOK IT.
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.