Chicken Enchilada Soup
By
Stacey Lawson
@slawson
1
A quick way to have chicken enchiladas all combined in this delicious soup.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
8-12
Prep:
10 Min
Cook:
1 Hr 15 Min
Method:
Stove Top
Ingredients
-
1 Tbspvegetable oil
-
1 lbchicken breast fillets, cubed
-
1 largeyellow onion, diced
-
3 clovegarlic, minced
-
64 ozchicken broth
-
1-2 cmasa harina
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3 cwater
-
10 ozred enchilada sauce
-
10 ozrotel tomatoes
-
16 ozvelveeta cheese
-
1 Tbspchili powder
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1 tspcumin
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1 tspsalt
How to Make Chicken Enchilada Soup
- 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.
