Rich & Creamy Chicken Enchilada Soup

Melissa Turner


I have been fiddling with this recipe for some time now. I just love Chili's chicken enchilada soup and I do have to say this is better.

★★★★★ 1 vote
15 Min
1 Hr
Stove Top


1 lb
boneless chicken,
2 Tbsp
cooking oil. divided
sweet yellow onion
4 clove
garlic, minced
64 oz
chicken broth
1 c
masa harina
2 1/2 c
1 can(s)
tomato paste
10 oz
red enchilada sauce
10 oz
rotel tomatatoes with green chili's
1 pkg
enchilada seasoning mix
20 oz
velveeta cheese
1 Tbsp
chili powder
1 tsp
1 tsp
1 Tbsp
chicken base


1 bag(s)
tortilla strips
cheddar cheese, shredded


1Cut chicken into cubes. Over medium heat add 1 tablespoon of oil to a large stock pot and cook chicken until done. About 10 minutes. Drain and set aside.
2Dice onion and mince garlic while chicken is cooking. Now add 1 tablespoon oil back to pan and cook onions and garlic for about 5 minutes over medium low heat.
3Add chicken broth and 1 tablespoon chicken base to the onions. In the meantime stir one cup of masa into 2 1/2 cups of water. Add masa, tomato paste, rotel tomatoes, enchilada sauce, enchilada mix, chili powder, cumin, salt and cubed velveeta cheese. Turn up heat to medium high and bring to a boil. Stir in chicken.
4Serve and garnish with cheddar cheese and tortilla strips (usually found by the croutons).
5Next time I am thinking about adding some veggies to this. Such as corn and black beans. I'll let you know how it comes out or if you try it let me know. Enjoy!

About this Recipe

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