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chicken enchilada soup

(1 rating)
slawson avatar
Recipe by
Stacey Lawson
@slawson
New Orleans, LA

A quick way to have chicken enchiladas all combined in this delicious soup.

(1 rating)
yield 8 -12
prep time 10 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For chicken enchilada soup

  • 1 Tbsp
    vegetable oil
  • 1 lb
    chicken breast fillets, cubed
  • 1 lg
    yellow onion, diced
  • 3 clove
    garlic, minced
  • 64 oz
    chicken broth
  • 1-2 c
    masa harina
  • 3 c
    water
  • 10 oz
    red enchilada sauce
  • 10 oz
    rotel tomatoes
  • 16 oz
    velveeta cheese
  • 1 Tbsp
    chili powder
  • 1 tsp
    cumin
  • 1 tsp
    salt

How To Make chicken enchilada soup

  • 1
    Add oil to a large stock pot over medium heat. Brown chicken cubes, 4-5 minutes. Remove chicken, set aside.
  • 2
    Add onions and garlic to pot and sauté for about 2 minutes.
  • 3
    Add chicken broth.
  • 4
    Combine 1 cup of masa harina with 2 cups of water and whisk until blended.
  • 5
    Add the remaining water, enchilada sauce, Rotel tomatoes, Velveeta, and spices. Bring to boil.
  • 6
    Return chicken to the pot.
  • 7
    If soup is to thin, you can add another cup of masa harina mixed with two cups of water. If soup is to thick, you can add more chicken broth.
  • 8
    Garnish soup with shredded cheddar cheese, tortilla strips, and pico de gallo.
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