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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from The Elsbernd 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 lb. chicken breast filets
1 Tbsp. vegetable oil
˝ c. onion, chopped
1 garlic clove, minced
4 c. chicken broth
1 c. masa harina
2 c. water
1 c. enchilada sauce
1 can whole kernel corn, drained
1 can black beans, drained
1 can Ro-Tel, drained
1 tsp. salt
1 tsp. chili powder
˝ tsp. cumin
16 oz. Velveeta
Frito corn chips
Directions:
Directions:
Cut chicken breast filets in small pieces; brown in vegetable oil. Add onion and garlic and sauté until onion becomes translucent. Add chicken broth. Stir masa harina into cold water with wire whisk until blended. Add mixture to soup pot and bring to a boil. Add enchilada sauce, corn, black beans, Ro-Tel, salt, chili powder, cumin, and cubed Velveeta. Reduce heat and simmer soup for 30-45 minutes or until thick. Serve topped with Fritos. (Can also combine ingredients and cook in crock pot after the masa mixture has boiled.)

 

 

 

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