chicken enchilada soup

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon(s) vegetable oil; 1 pound(s) chicken breast fillets, cubed; 1 large yellow onion, diced; 3 clove(s) garlic, minced; 64 ounce(s) chicken broth; 1-2 cup(s) masa harina; 3 cup(s) water; 10 ounce(s) red enchilada sauce; 10 ounce(s) rotel tomatoes; 16 ounce(s) velveeta cheese; 1 tablespoon(s) chili powder; 1 teaspoon(s) cumin; 1 teaspoon(s) salt

(1 RATING)

110 Pinches 1 Photo

Stacey Lawson

New Orleans, LA

Updated on Jun 5, 2013

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

Rate

prep time 10 Min

cook time 1 Hr 15 Min

method Stove Top

yield 8-12 serving(s)

Ingredients

1 tablespoon vegetable oil
1 pound chicken breast fillets, cubed
1 large yellow onion, diced
3 cloves garlic, minced
64 ounces chicken broth
1-2 cup masa harina
3 cups water
10 ounces red enchilada sauce
10 ounces rotel tomatoes
16 ounces velveeta cheese
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt

How To Make chicken enchilada soup

Step 1

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

Step 2

Add onions and garlic to pot and sauté for about 2 minutes.
Step 3

Add chicken broth.
Step 4

Combine 1 cup of masa harina with 2 cups of water and whisk until blended.
Step 5

Add the remaining water, enchilada sauce, Rotel tomatoes, Velveeta, and spices. Bring to boil.
Step 6

Return chicken to the pot.
Step 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.
Step 8

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