Chicken Enchilada Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
10 cups
- Serves:
- 8-10
ingredients
- 1 tablespoon vegetable oil
- 1 lb chicken breast fillet (approx. 3 fillets)
- 1⁄2 cup diced onion
- 1 garlic clove, pressed
- 4 cups chicken broth
- 1 cup masa harina (Mexican corn flour)
- 3 cups water
- 1 cup enchilada sauce
- 16 ounces Velveeta cheese
- 1 teaspoon salt, to taste
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- shredded cheddar cheese, tortilla chips, and pico de gallo (for garnish-optional)
directions
- Add vegetable oil to a large pot over medium heat.
- Add chicken breasts to pot and brown for 4 to 5 minutes per side.
- Set chicken aside.
- Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to look translucent.
- Add chicken broth.
- Combine masa harina with 2 cups water in a medium bowl and whisk until blended.
- Add masa mixture to pot with onions, garlic, and broth.
- Add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil.
- Shred the chicken into small, bite-size pieces and add it to the pot.
- Reduce heat and simmer soup for 30 to 40 minutes or until thick.
- Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
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