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rich & creamy chicken enchilada soup

(1 rating)
Mlturner908 avatar
Recipe by
Melissa Turner
@Mlturner908
EAST MOLINE, IL

I have been fiddling with this recipe for some time now. I just love Chili's chicken enchilada soup and I do have to say this is better.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For rich & creamy chicken enchilada soup

  • 1 lb
    boneless chicken,
  • 2 Tbsp
    cooking oil. divided
  • 1
    sweet yellow onion
  • 4 clove
    garlic, minced
  • 64 oz
    chicken broth
  • 1 c
    masa harina
  • 2 1/2 c
    water
  • 1 can
    tomato paste
  • 10 oz
    red enchilada sauce
  • 10 oz
    rotel tomatatoes with green chili's
  • 1 pkg
    enchilada seasoning mix
  • 20 oz
    velveeta cheese
  • 1 Tbsp
    chili powder
  • 1 tsp
    cumin
  • 1 tsp
    salt
  • 1 Tbsp
    chicken base
  • GARNISHES
  • 1 bag
    tortilla strips
  • cheddar cheese, shredded

How To Make rich & creamy chicken enchilada soup

  • 1
    Cut chicken into cubes. Over medium heat add 1 tablespoon of oil to a large stock pot and cook chicken until done. About 10 minutes. Drain and set aside.
  • 2
    Dice onion and mince garlic while chicken is cooking. Now add 1 tablespoon oil back to pan and cook onions and garlic for about 5 minutes over medium low heat.
  • 3
    Add chicken broth and 1 tablespoon chicken base to the onions. In the meantime stir one cup of masa into 2 1/2 cups of water. Add masa, tomato paste, rotel tomatoes, enchilada sauce, enchilada mix, chili powder, cumin, salt and cubed velveeta cheese. Turn up heat to medium high and bring to a boil. Stir in chicken.
  • 4
    Serve and garnish with cheddar cheese and tortilla strips (usually found by the croutons).
  • 5
    Next time I am thinking about adding some veggies to this. Such as corn and black beans. I'll let you know how it comes out or if you try it let me know. Enjoy!
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Categories & Tags for Rich & Creamy Chicken Enchilada Soup:

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