Chicken Enchilada Soup

Stacey Lawson

By
@slawson

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


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Add oil to a large stock pot over medium heat. Brown chicken cubes, 4-5 minutes. Remove chicken, set aside.

2Add onions and garlic to pot and sauté for about 2 minutes.

3Add chicken broth.

4Combine 1 cup of masa harina with 2 cups of water and whisk until blended.

5Add the remaining water, enchilada sauce, Rotel tomatoes, Velveeta, and spices. Bring to boil.

6Return chicken to the pot.

7If 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.

8Garnish soup with shredded cheddar cheese, tortilla strips, and pico de gallo.

About this Recipe

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