chicken enchilada soup

How To Make chicken enchilada soup

• 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.
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