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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from The Dean-Corona Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 lb chicken breast or a chopped rotisserie chicken
1/2 cup diced onion
2 chopped garlic cloves
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. Velveeta
1 tsp. chili powder
1/2 tsp. cumin

Shredded Cheddar cheese
Tortilla Chips
Directions:
Directions:
1. If cooking the chicken, add 1 tbsp. of oil to large pot over medium heat. Add the chicken and brown until done. Set aside.
2. Add onions and garlic to the pot and sauté over medium heat, about 2 minutes. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, Velveeta cheese and spices to the pot and bring to a boil, stirring frequently.
5. Shred the chicken into small bite size pieces and add to the pot. Reduce heat and simmer soup 20-30 minutes. Serve and add shredded cheddar cheese & crumble heated chips on top.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 min

 

 

 

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