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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup, by , is from Ms. Cara Cooks , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cara Converse


3 chicken breasts (cooked and shredded)
1 to 2 tsp. minced garlic
2 14.5 oz. cans chicken broth
1/3 cup masa harina
2.5 cups water (divided)
1 cup mild red enchilada sauce
16oz. Velveeta cheese (cubed)
1tsp. onion powder
1tsp. chili powder
1tsp. cumin
1 tbsp. pico de gallo (garnish)
corn tortilla strips (garnish):
4 corn tortillas
1 tbsp oil
Coarse salt and ground pepper

1.Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.
2.In a medium bowl, whisk together masa harina and 1.5 cups water until well blended. Add masa mixture to the pot.
3.Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.
4.Add chicken, reduce heat and simmer for 30 minutes. Soup will thicken - add extra chicken stock or water to thin.
5.Preheat oven to 425 degrees. Stack tortillas; Cut into 1/2-inch strips; Toss with oil; season with salt and pepper. Spread in a single layer; bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.
6.Garnish with tomatoes and tortilla strips.




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