How to make it

  • Add oil to a large pot over medium heat.
  • Add chicken breasts, onions and garlic to pot and sauté over medium heat for about 5 minutes to brown the chicken.
  • Add the chicken broth.
  • Combine masa harina with 1 cup of water in a medium bowl and whisk until blended. The mixture will be thick.
  • Add the masa mixture to the pot with chicken mixture.
  • Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  • Reduce heat, add beans and corn and simmer soup for 30-40 minutes until thick.
  • Add lime juice to taste.
  • Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, tomatoes, avocado and green onions.

Reviews & Comments 6

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    " It was excellent "
    mammachef ate it and said...
    Absolutely Delicious! I used a whole rotisserie chicken (de-boned and diced) and used corn starch to thicken the soup instead of the Masa Mix. I also used medium spiced enchilada sauce and Mexican Style Velveeta Cheess so I did not have to add any seasoning (salt , cumin or chili powder). This is a fantastic recipe for cold winter days.
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  • rabid 7 years ago
    sounds like a keeper
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    " It was excellent "
    hunnee ate it and said...
    I've always wanted a enchilda soup recipe as my friend makes it all the time but wont share the recipe lol thanks!
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  • hunter 9 years ago
    Great recipe. We had beer can chicken left over and made the stock from scratch. We like a little more zing so we put a whole can of med. enchilada sauce in.
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  • cabincrazyone 9 years ago
    I must try this great sounding soup. Thanks.
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  • image 9 years ago
    I love making soups. This sounds so good! Thanks.
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  • chefmeow 9 years ago
    OMG. This one sounds fabulous. Will be making this one soon. Thanks for sharing.
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