Chicken Enchilada Soup Recipe

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Vegetable Oil; 1/8 cup Chicken Base; 1 1/2 cups Diced Yellow Onions; 1 1/4 teaspoons Salt; 1 teaspoon Ground Cumin; 1 teaspoon Chili Powder; 1 teaspoon Granulated Garlic; 1/4 teaspoon Cayenne Pepper; 1 cup Masa Harina (Corn Flour); 2 quarts Water, divided; 1 cup Crushed Tomatoes; 1 pound Velveeta Cheese, cubed; 1 1/2 pounds Boneless Chicken, cooked and shredded; Garnish:; 1 package Shredded Mexican Cheese Blend; 1 bag Tortilla Strips or Tortilla Chips; 1 small container of Pico or Salsa

Servings: persons

1/4 cup Vegetable Oil
1/8 cup Chicken Base
1 1/2 cups Diced Yellow Onions
1 1/4 teaspoons Salt
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Granulated Garlic
1/4 teaspoon Cayenne Pepper
1 cup Masa Harina (Corn Flour)
2 quarts Water, divided
1 cup Crushed Tomatoes
1 pound Velveeta Cheese, cubed
1 1/2 pounds Boneless Chicken, cooked and shredded
Garnish:
1 package Shredded Mexican Cheese Blend
1 bag Tortilla Strips or Tortilla Chips
1 small container of Pico or Salsa

1
In a large pot, place Vegetable Oil, Chicken Base, Onions, and Spices. Saute until Onions are soft and clear (about 5 minutes).
2
In another container, combine the Masa Harina with 1 quart Water and stir until all the lumps dissolve.
3
Add the Masa Harina/Water mixture to the sauteed Onions and bring to a boil. Cook an additional 2-3 minutes, stirring constantly.
4
Add remaining Water to the pot along with Crushed Tomatoes and return to a boil, stirring occasionally.
5
Add Velveeta Cheese cubes slowly, stirring until it melts.
6
Add Chicken; heat and serve.
7
Garnish with Shredded Mexican Cheese Blend, Tortilla Strips (or crumbled Tortilla Chips), and Pico (or Salsa).

1136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup Vegetable Oil, 1/8 cup Chicken Base, 1 1/2 cups Diced Yellow Onions, 1 1/4 teaspoons Salt, and more.

Yes, Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Soup

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