Chicken Enchilada Soup

Stacey Lawson

By
@slawson

A quick way to have chicken enchiladas all combined in this delicious soup.


Featured Pinch Tips Video

Comments:

Serves:

8-12

Prep:

10 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

1 Tbsp
vegetable oil
1 lb
chicken breast fillets, cubed
1 large
yellow onion, diced
3 clove
garlic, minced
64 oz
chicken broth
1-2 c
masa harina
3 c
water
10 oz
red enchilada sauce
10 oz
rotel tomatoes
16 oz
velveeta cheese
1 Tbsp
chili powder
1 tsp
cumin
1 tsp
salt

Directions Step-By-Step

1
Add oil to a large stock pot over medium heat. Brown chicken cubes, 4-5 minutes. Remove chicken, set aside.
2
Add onions and garlic to pot and sauté for about 2 minutes.
3
Add chicken broth.
4
Combine 1 cup of masa harina with 2 cups of water and whisk until blended.
5
Add the remaining water, enchilada sauce, Rotel tomatoes, Velveeta, and spices. Bring to boil.
6
Return chicken to the pot.
7
If soup is to thin, you can add another cup of masa harina mixed with two cups of water. If soup is to thick, you can add more chicken broth.
8
Garnish soup with shredded cheddar cheese, tortilla strips, and pico de gallo.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy