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 12 lbs boneless skinless chicken breasts; 2 quarts water, divided; 3 tablespoons vegetable oil; 1 ½ cups diced onions; 3 tablespoons chicken base; 1 teaspoon ground cumin; 1 teaspoon garlic powder; ¼ teaspoon cayenne pepper; 1 cup masa harina; 1 cup crushed tomatoes; 4 ounces Velveeta cheese, cubed

Servings: persons

1 12 lbs boneless skinless chicken breasts
2 quarts water, divided
3 tablespoons vegetable oil
1 ½ cups diced onions
3 tablespoons chicken base
1 teaspoon ground cumin
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 cup masa harina
1 cup crushed tomatoes
4 ounces Velveeta cheese, cubed

1
In a large pot, poach chicken breasts in 1 1/2 quarts water.
2
When the chicken is cooked, remove from the water.
3
Skim the solids from water and reserve.
4
When the chicken is cool enough to handle, shred and set aside.
5
While the chicken is cooking, saute onions with the chicken base and spices in the vegetable oil until soft and clear.
6
In another container, mix the masa harina with the remaining water and stir until the lumps dissolve.
7
Add to sauteed onions and bring to a boil.
8
Cook an additional 2-3 minutes, stirring constantly.
9
Add reserved water to the pot and add tomatoes.
10
Return to a boil, stirring occasionally.
11
Add cheese and stir until it melts, then stir in shredded chicken.
12
If desired, garnish with shredded cheddar and tortilla chips.

327

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 11 ingredients. The key ingredients include: 1 12 lbs boneless skinless chicken breasts, 2 quarts water, divided, 3 tablespoons vegetable oil, 1 ½ cups diced onions, 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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