"Hunger is the best sauce in the world."--Cervantes

Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Turek
Added: Sunday, October 29, 2006


1 T. vegetable oil
1 lb. chicken (about 3 fillets)
1/2 c. diced onion
1 clove garlic, pressed
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16oz. Velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin

Add 1 T. oil to a large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Remove from pot and set aside. Put onions and garlic in pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into bite sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Garnish with pico de gallo, shredded cheddar and crumbled tortilla chips.

Personal Notes:
Personal Notes:
This is a very creamy delicious soup. It does use some unusual ingredients, but it is sooo worth it! Masa harina is found at the grocery store in the baking aisle by the flour.




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