Smoky Enchilada Soup Recipe

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Smoky Enchilada Soup

Lynnda Cloutier


This is a variation on tortilla soup, with a smoky taste.

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1 can chipotle peppers in adobo sauce
1/4 cup vegetable oil
1 1/2 cups finely chopped onions
2 tbsp. chicken base
1 or 2 garlic cloves, chopped
1 to 2 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
8 cups water
1 cup masa harina
1 cup crushed tomatoes
4 oz. processed american cheese, cubed
1 1/2 lbs. chicken, cooked and chopped
2 tbsp. chopped cilantro
8 oz. queso fresco, crumbled, optional

Directions Step-By-Step

Drain chipotle peppers, reserving 1 tablespoon of the adobo sauce. Chop one pepper. Heat the oil in stockpot or Dutch oven and add the onions, chopped chipotle pepper, reserved adobo sauce, chicken base and garlic. Mix well. Stir in salt, cumin, chili powder, black pepper and cayenne pepper. Sauté until onions are tender. Mix 2 cups of the water and the masa harina in measuring cup until smooth; stir into onion mixture. Cook for about 5 minutes, stirring constantly. Add the remaining water and tomatoes and bring to a boil. Cook until of the desired consistency, stirring occasionally. Reduce heat and stir in American cheese. Simmer until cheese melts, stirring occasionally. Mix in the chicken and cilantro. Ladle into soup bowls and garnish with the queso fresco. Serves 6 to 8
Texas Tables

About this Recipe

Course/Dish: Chicken Soups