Chicken Enchilada Soup
By
Stacey Lawson
@slawson
1
A quick way to have chicken enchiladas all combined in this delicious soup.
Rating:
★★★★★ 1 vote
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
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.
