Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8-12
Cuisine: Mexican
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

By Stacey Lawson
@slawson

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

Rating:

★★★★★ 1 vote5

Comments:

6 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
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How to Make Chicken Enchilada Soup

Step-by-Step

Add oil to a large stock pot over medium heat. Brown chicken cubes, 4-5 minutes. Remove chicken, set aside.
Add onions and garlic to pot and sauté for about 2 minutes.
Add chicken broth.
Combine 1 cup of masa harina with 2 cups of water and whisk until blended.
Add the remaining water, enchilada sauce, Rotel tomatoes, Velveeta, and spices. Bring to boil.
Return chicken to the pot.
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.
Garnish soup with shredded cheddar cheese, tortilla strips, and pico de gallo.