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Chicken Enchilada Soup
Joseph Guimarin
An amazing recipe for Chicken Enchilada Soup
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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