Chicken Enchilada Soup

1
Stacey Lawson

By
@slawson

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

Step-by-Step

  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.

Printable Recipe Card

About Chicken Enchilada Soup

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



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