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mexican chicken vegetable soup

Recipe by
Ruth Ann Vokac
Mansfield, IL

This recipe is my variation of a recipe I found for Chili's Chicken Enchilada Soup. I particularly like using masa harina, an ingredient with which I had never cooked. When the chicken broth and masa harina thicken, one can add or subtract ingredients at will. I love my version, but you might like more heat or fewer vegetables and more meat. Make it for your taste!!

yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For mexican chicken vegetable soup

  • 1-2 tsp
    olive oil
  • 1
    onion, diced
  • 1
    pepper, any color, diced
  • 1 tsp
  • 1 tsp
    chili or taco powder
  • 1 tsp
    garlic powder
  • 3 c
    chicken stock
  • 1/2 c
    masa harina
  • 1 c
    mild salsa
  • 1 can
    stewed tomatoes, diced
  • 4 oz
    velveeta cheese, diced
  • 1 oz
    pepperjack cheese, diced
  • 1 can
    black beans
  • 1/2 c
    frozen corn
  • 1-2 c
    cooked chicken, shredded or diced
  • sour cream and tortilla strips as desired

How To Make mexican chicken vegetable soup

  • 1
    In a large soup pan, add olive oil and diced onions, diced peppers and spices. Sauté for 5 minutes.
  • 2
    In a separate bowl, combine chicken broth and masa harina. Whisk until combined.
  • 3
    Pour the Masa Harina mixture into the soup pot with vegetables and cook, stirring, until mixture has thickened--about 2-3 minutes
  • 4
    Add salsa and stewed tomatoes and bring to a low boil.
  • 5
    Add cheeses and stir until cheese is melted. Turn heat to low.
  • 6
    Stir in black beans, corn, and finely diced/shredded cooked chicken. Heat for about 10 minutes for all the flavors to blend.
  • 7
    Serve with sour cream and tortillas strips if desired.
  • 8
    Note: To get the cooked chicken, I cooked 1 large bone-in, skinned salted chicken breast with 1/2 cup salsa and 1/2 cup chicken broth in a covered skillet on low-med heat for 45 minutes. After it cooled, I took off the meat and diced it.

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