Lovely soup. We make it all the time, and it’s super yummy every time!

Chicken Enchilada Soup

Joseph Guimarin
An amazing recipe for Chicken Enchilada Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine Mexican
Servings 12 Servings


  • 1 Tbsp Vegetable Oil
  • 1 Lbs Shredded Chicken
  • ½ Cup Diced Onion
  • 1 Clove Pressed Garlic
  • 4 Cups Chicken Broth
  • 1 Cup Masa Harina
  • 3 Cups Water
  • 10 Oz Enchilada Sauce
  • 16 Oz Velveeta Cheese
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • ½ tsp Cumin
  • Shredded Cheese
  • Tortilla Chips
  • Pico De Gallo, or Salsa


  • Add Oil, Onion, and Garlic to pot and saute over medium heat for about 2 minutes, or until onions become translucent, and add chicken broth.
    1 Tbsp Vegetable Oil, ½ Cup Diced Onion, 1 Clove Pressed Garlic
  • Combine Masa Harina with 2 Cups of water in a medium bowl and whisk until blended. Add Masa mixture to pot with Onions, Garlic, and Broth.
    1 Cup Masa Harina, 3 Cups Water, 4 Cups Chicken Broth
  • Add remaining water, enchilada sauce, Velveeta, and spices to pot and bring mixture to a boil.
    3 Cups Water, 16 Oz Velveeta Cheese, 1 tsp Salt, 1 tsp Chili Powder, ½ tsp Cumin, 10 Oz Enchilada Sauce
  • Add shredded chicken to the pot. Reduce heat and and simmer soup for 30-40 minutes or until thickened.
    1 Lbs Shredded Chicken
  • Serve soup in cups or bowls and garnish with shredded cheese, crumbled tortilla chips, and a dollop of your Pico De Gallo or Salsa.
    Shredded Cheese, Tortilla Chips, Pico De Gallo, or Salsa
Keyword Chicken, Enchilada, Soup

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