Chicken Enchilada Soup

READY IN: 1hr 30mins
Recipe by Judy in San Antonio

This is a recipe I adapted for my son's first birthday party. It works really well in a crock pot - just add the sauteed onion mixture to the chicken and water in the crock pot and cook on low for 3-4 hours. Remove the chicken and shred and add the masa harina mixture 30 minutes before the end. Stir in chicken and cheese before serving. It doubles beautifully if you're feeding a large crowd. You can even freeze unused portions - just add more velveeta when reheating.

Top Review by Chef RZ Fan

My family loved this.... I doubled using four large chicken breasts. They took about 30 minutes to poach to an internal temp of 180 on the instant read thermometer... also left out he onions and just added one heaping tablespoon dehydrated minced onion which I sauteed with the seasoning and oil for about a minute or two and it worked great. They all want it again. Thanks for posting this one !

Ingredients Nutrition

Directions

  1. In a large pot, poach chicken breasts in 1½ quarts water. When the chicken is cooked, remove from the water. Skim the solids from water and reserve. When the chicken is cool enough to handle, shred and set aside.
  2. While the chicken is cooking, sauté onions with the chicken base and spices in the vegetable oil until soft and clear.
  3. In another container, mix the masa harina with the remaining water and stir until the lumps dissolve. Add to sautéed onions and bring to a boil. Cook an additional 2-3 minutes, stirring constantly.
  4. Add reserved water to the pot and add tomatoes. Return to a boil, stirring occasionally. Add cheese and stir until it melts, then stir in shredded chicken. If desired, garnish with shredded cheddar and tortilla chips.

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