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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchilada Soup with Velveeta Recipe

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This recipe for Chicken Enchilada Soup with Velveeta is from Chapple's Love to Cook, 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 medium onion, diced
2 Tbsp oil
1clove minced garlic
2 13 oz cans chicken
4 cups chicken broth
1 cup Masa Harina
3 cups water
16 oz Mexican Velveeta psuedocheese, cut in cubes
2 cans Rotel tomatoes
1 tsp salt
2 tsp chili powder
2 tsp cumin
1 tsp pepper

Garnish: shredded cheese, crumbled bacon, sour cream, tortilla chips, chopped cilantro, freshly diced tomatos
Directions:
Directions:
Sauté onion in oil, add garlic the last minute.
Add chicken broth.
In separate bowl whisk Masa Harina with water.
After blended and smooth add to broth.
Add remaining ingredients to the pot and simmer until cheese is melted.
You can also put in a crock pot on low until you need it.
Add the garnish to each bowl and eat it up!
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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