Chicken Enchilada Soup

Becky Miles
Bronze Feedback Medal for All Time! 158 Feedbacks

Total Time: 45 minutes

Yield: A lot of soup!

Source: I've been making it so long that I don't remember where I adapted it from.

Ingredients:

• 1 Tbsp vegetable or canola oil
• 1 lb chicken, cooked and cut in bite-sized pieces
• 1/2 cup chopped onion
• 1 clove garlic, minced or crushed
• 4 cups chicken broth
• 1 1/2 cup masa harina (in the Latin food aisle)
• 3-4 cups water
• 1 1/2 cup enchilada sauce (I use mild)
• 1 lb Velveeta cheese, diced (generic is fine)
• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp cumin

If you like it spicy, try a hotter enchilada sauce.

Steps:

1. Heat oil in large cooking pot, over medium-low heat. Add onions and garlic, stirring frequently. Cook until the onions are translucent, about 7-8 minutes.

 
2. Add chicken broth.

 
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3. Combine masa harina with 3 cups of water and whisk until smooth. Add to pot.

 
4. Add enchilada sauce, Velveeta, salt, chili powder and cumin. Stir soup until smooth. Bring to a boil.

 
5. Simmer on low for about 25 minutes, stirring frequently, every minute or so. If the soup is a bit too thick, add another cup of water. If it's too thin for you, you can mix a little more masa with a little more water and add to the soup. It really thickens up the mixture!
6. During the last few minutes of cooking time, add your chicken.

 
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7. Garnish with cheddar cheese and tortilla strips, if desired. It's also delicious on it's own!

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attosa
Diamond Post Medal for All Time! 1,246 Posts

September 26, 20150 found this helpful

Yum! I had a chicken enchilada soup at a restaurant once. I loved it! I'll use this recipe for sure. Thank you :)

 

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