Recipe

Cheesy Chicken Enchilada Soup Recipe

	Ahebert / All my dishes 2 months ago This soup gives you the taste of a chicken enchilada in the form of a soup, yum! Prep:10m Cook:60m Servings:812	Ahebert
	cheesy chicken enchilada mexican

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Ingredients

1 Tbl. Canola Oil

1 Lb. Chicken breast (2-3 depending on size)

1/2 cup diced onion

1 clove garlic pressed or minced

4 cups low sodium chicken broth

1 cup Masa Harina (mexican corn flour)

3 cups water

1 cup enchilada sauce

16 oz. Velveeta

1 tsp. salt (optional)

1 tsp. chili powder

1/2 tsp cumin

Directions

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.

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Comments

lovebreezy 2 months ago said:
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.

mcboo 1 month, 2 weeks ago said:
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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