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Chicken Enchilada Soup Recipe

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This recipe for Chicken Enchilada Soup is from KITCHENS MASTERPIECE, 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 teaspoons ground cumin
1 teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
1 cup Masa Harina (Mexican flour)
1 10-ounce can enchilada sauce
1 10-ounce package frozen sweet corn
4 cups chicken broth
3-pounds cooked, cubed chicken breast
16-ounces Velveeta cheese, cut into small cubes
3 cups water
Directions:
Directions:
In large pot, chicken base, and spices (about 5 minutes).

In a mixing bowl, combine Masa Harina with the 3 cups of water. Stir until all lumps dissolve. (Placing masa in bowl first and slowly adding water to create a paste at first helps with dissolving with no lumps).

Add Masa Harina “rue” to chicken base mixture, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.

Add enchilada sauce and corn to the pot. Let mixture return to boil stirring occasionally simmer for 5 minutes.

Add Velveeta to soup. Cook, stirring occasionally, until cheese melts.

Add chicken, heat through.

Ladle into BIG shallow soup bowls.

Top with mixed shredded cheeses or shredded Mexican cheese, sour cream and crunchy tortilla strips.

 

 

 

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