Chicken Enchilada Soup
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Chicken Enchilada Soup
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Chicken Enchilada Soup is infused with all the flavors of enchiladas. It’s creamy, cheesy, packed with chicken, and incredibly comforting.
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Ingredients
- 2 Tablespoons vegetable oil
- 1/2 cup diced yellow onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup masa harina (yellow corn flour)
- 8 cups chicken broth
- 1 can (15 ounces) crushed tomatoes
- 1 can (10 ounces) Red Enchilada Sauce
- 1/2 cup mild salsa
- 8 ounces Velveeta cheese, cubed OR use 2 cups shredded mild cheddar cheese
- 1-pound cooked chicken cubed or shredded
Toppings
- shredded cheddar cheese
- sour cream
- tortilla strips
- salsa
Instructions
- Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until onion is soft and translucent.
- In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil.
- Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer 10 to 15 minutes.
- Serve warm soup in individual bowls. Top with favorite toppings. Enjoy!
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