Lovely soup. We make it all the time, and it’s super yummy every time!
![](http://mrgscookbook.com/wp-content/uploads/2021/08/Chicken-Enchalida-Soup-500x500.png)
Chicken Enchilada Soup
An amazing recipe for Chicken Enchilada Soup
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dinner
Cuisine Mexican
Servings 12 Servings
Ingredients
- 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
Instructions
- 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