Enchilada Soup Recipes

Category Soup

A hot, spicy bowl of enchilada soup can be a meal in itself. This page contains enchilada soup recipes.

Recipes

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Recipe: Chicken Enchilada Soup

By Becky Miles [100 Posts, 158 Comments]6 found this helpful

September 23, 2015

This is a recipe that I tried to taste like my favorite soup at a restaurant we go to. Surprisingly, it tasted better than the restaurant and now I can make it at home anytime I want it! My kids love this soup and we all fight for the leftovers.

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:

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.

Add chicken broth.

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

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

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!
During the last few minutes of cooking time, add your chicken.

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

Comment Was this helpful? 6

Recipe: Enchilada Soup

By Free2B [216 Posts, 345 Comments]5 found this helpful

January 26, 2012

One word says it: Yummy!

Ingredients:

6 dried chilies, mild, medium or hot to your taste
7 cups water, divided use
1 Tbsp. olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/2 to 1 cup dried beans (pinto or kidney beans are my favorites for this)
1 (16-oz.) can tomatoes

2 tsp. ground cumin
2 tsp. oregano
pepper, to taste

Toppings:

tortilla chips
cheddar cheese
sliced olives
chopped green onions
chopped fresh tomatoes
chopped cilantro
sour cream
chopped avocados

Directions:

Chop the dried chilies up. Remove the seeds and ribs if you want to decrease the heat. Boil 1 cup of the water and stir the chilies in. Soak for at least 2 hours.

Saute onions over medium heat until lightly browned. Add the garlic and saute until getting soft and you can smell it cooking.

Pick the beans over and rinse them. Put in the crock pot with the rest of the soup ingredients.

Put the chilies and the water they soaked in into your blender and puree thoroughly. Add to the crock pot. (you can substitute fresh sweet peppers or chilies for dried, or add some fresh to the pot. But dried chilies add a wonderful depth of flavor that fresh don't. They aren't much trouble to use, and are well worth it. You can buy big bags of them pretty cheap, or dry your own.)

Cover the crock pot and cook on low until the beans are tender, about 8 hours.

Serve with a nice selection of toppings.

This is great as is, vegetarian. But you can add 1 lb. of chunked, browned beef or pork, or some ground meat for the meat lovers.

By Copasetic 1 from North Royalton, OH

Comment Was this helpful? 5

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