The "Whole Enchilada" Chicken Soup Recipe

Name: The "Whole Enchilada" Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts (cooked and shredded); 2 cloves garlic (minced); 1 small onion, finely chopped; 1 tablespoon cooking oil (divided); 3 (14 1/2 ounce) cans chicken broth; 1 (19 ounce) canof mild red enchilada sauce; ⅓ cup masa harina (Corn Flour); 1 teaspoon ground cumin; 12-1 teaspoon chili powder; 10 ounces diced tomatoes (drained) or 10 ounces tomatoes and green chilies (I use Rotel); 5 corn tortillas (optional); 1 -2 avocado (diced); 2 green onions (diced); 1 cup cheese, blend such as monterray jack/colby or 1 cup monterey jack pepper cheese; tortillas, strips or broken up tortilla chips; ¼ cup sour cream (I use Fat free)

Servings: persons

2 boneless skinless chicken breasts (cooked and shredded)
2 cloves garlic (minced)
1 small onion, finely chopped
1 tablespoon cooking oil (divided)
3 (14 1/2 ounce) cans chicken broth
1 (19 ounce) canof mild red enchilada sauce
⅓ cup masa harina (Corn Flour)
1 teaspoon ground cumin
12-1 teaspoon chili powder
10 ounces diced tomatoes (drained) or 10 ounces tomatoes and green chilies (I use Rotel)
5 corn tortillas (optional)
1 -2 avocado (diced)
2 green onions (diced)
1 cup cheese, blend such as monterray jack/colby or 1 cup monterey jack pepper cheese
tortillas, strips or broken up tortilla chips
¼ cup sour cream (I use Fat free)

1
In a medium sauce pan heat 1 tsp of cooking oil, sautee garlic and onion until tender and translucent.
2
Turn heat to low and shred chicken meat into vegetable mixture, stir until combined and heated.
3
Set aside.
4
Pour enchilada sauce into a small mixing bowl and add Masa Harina, stir with a whisk until there are no lumps and mixture is smooth.
5
Heat chicken broth in a large pot and add 1 1/2 cups of Masa Harina/Enchilada mixture to broth.
6
Stir with a whisk.
7
Continue to heat and add cumin, chili powder and tomato or tomato and green chili combo.
8
Bring to a slow boil and reduce heat, add chicken/onion/garlic mixture.
9
Simmer for 20-30 minutes.
10
Serve with toppings, may add a dollop of sour cream and then sprinkle on toppings of your choice.
11
Tortilla Strip option: While soup is simmering cut corn tortillas into small strips.
12
Brush with remaining cooking oil and cook at 350F for 5-8 minutes until very lightly brown and crisp.

535

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 16 ingredients. The key ingredients include: 2 boneless skinless chicken breasts (cooked and shredded), 2 cloves garlic (minced), 1 small onion, finely chopped, 1 tablespoon cooking oil (divided), and more.

Yes, The "Whole Enchilada" Chicken 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.

The "Whole Enchilada" Chicken Soup

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