Ingredients

How to make it

  • Add 1 Tbl. of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 mins per side or until cooked through. set chicken aside.
  • Add onions and garlic to pot and saute over med/med-low heat until onions become translucent. Add chicken broth.
  • Combine masa harina to 2 cups of water and wisk until blended. Add to pot with onions, garlic and broth.
  • Add remaining water, enchilada sauce, Velveeta and spices to the pot and bring mixture to a boil.
  • shred the chicken into bite-size pieces and add to the pot. Reduce heat and simmer soup for 30-40 mins or until thick.
  • serve soup topped with shredded cheese, pico de gallo, and/or totilla strips.

Reviews & Comments 5

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  • lovebreezy 1 year ago
    Please consider adding this recipe to the Velveeta group. You are the only one that can do this since it is your submitted recipe. You'll need to join the group but you can easily unjoin after you add the recipe if you want.
    TYVM
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    " It was excellent "
    pointsevenout ate it and said...
    A full bodied soup in both thickness and flavor. Excellent. Doubled the recipe.
    See Soup Again Ii for fuller review.
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  • doubled 4 years ago
    I have to agree with lovebreezy about Chili's chicken enchalada soup and now I have to try yours. Thanks for the great post. Dan
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  • ahebert 4 years ago
    You can use left over chicken from another meal, but use your best judgment, blander is better if you want to use left overs. Masa Harina is a mexican corn flour that can be found in the ethnic food isle at your grocery store. I apologise for the delay in the response.
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  • mcboo 4 years ago
    Can I use shredded chicken that is left over from another meal? Or will that change the recipe? Where do I get the Masa Harina?
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  • lovebreezy 4 years ago
    My favorite soup out at Chili's Restaurants is their Chicken Enchalada -- I'm glad to have this recipe for home use.
    Also glad to have another good recipe for the Velveeta group.
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