Enchilada Soup Recipes

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.

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.

Advertisement


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.

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

I have never had it so it is hard to judge the recipes but there is a copycat recipe for it here:

or check out the google results for others:
www.google.com/search?hl=en&q=%22Chili%27s+Chicken...