Chicken Enchilada Soup
From chefcarolyn 18 years ago
- 40 minutes to make
- Serves 4
This soup is a creamy soup in the style of Chili's Chicken Enchilada soup. Its been updated for more flavor, body, variety and health. Very quick and easy to make!
Ingredients
- 1 tablespoon vegetable oil shopping list
- 1/2 lb. of boneless, skinless chicken (breast or thigh), cut into 1/2" cubes shopping list
- 1 small yellow onion, chopped (approx. 1 cup) shopping list
- 2 cloves garlic, minced shopping list
- 2 C chicken broth shopping list
- 1/2 cup masa harina or instant masa mix shopping list
- 1 1/2 cups water shopping list
- 2/3 cup enchilada sauce shopping list
- 6 oz. Velveeta shopping list
- 1 teaspoon salt shopping list
- 1 1/2 teaspoon chili powder (more if you'd like it spicier, less if you'd like it mild) shopping list
- 1/2 teaspoon cumin shopping list
- 1 can black beans, rinsed and drained shopping list
- 1 can corn, drained shopping list
- juice of 1-2 large limes (your preference) shopping list
- Garnish: Shredded cheddar cheese; crumbled corn tortilla chips; 1 large tomato, diced; 2 green onions, chopped; diced avocado shopping list
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.
The Rating
Reviewed by 3 people-
I've always wanted a enchilda soup recipe as my friend makes it all the time but wont share the recipe lol thanks!
hunnee
in Nanaimo loved it
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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 ...more
mammachef
in loved it
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