Chicken Enchilada Soup

Stacey Lawson


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


★★★★★ 1 vote

10 Min
1 Hr 15 Min
Stove Top


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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
10 oz
red enchilada sauce
10 oz
rotel tomatoes
16 oz
velveeta cheese
1 Tbsp
chili powder
1 tsp
1 tsp

How to Make Chicken Enchilada Soup


  • 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.

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About Chicken Enchilada Soup

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

Show 6 Comments & Reviews

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