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Karen's Chicken Enchilada Soup
Karen's Chicken Enchilada Soup

Karen's Chicken Enchilada Soup

45 Min(s)
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1 serving
Original recipe yields 1 serving
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoon s ground cumin
2 teaspoon s chili powder
2 teaspoon s granulated garlic
1/2 teaspoon cayenne pepper
2 cups Masa Harina (Mexican flour)
4 quart s water (divided)
2 cups crushed tomatoes
1/2 pound processed American cheese (Velveeta works great!), cut into small cubes
3 pounds cooked, cubed chicken breast
Mixed cheese shreds, fresh pico de gallo, and crunchy tortilla strips
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Let's Make It
1. In large pot, combine oil, chicken base, onions, and spices. Sauté until onions are soft and clear (about 5 minutes).
2. In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add Masa Harina "rue" to sautéed onions, 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.
3. Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
4. Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
5. Add chicken; heat through.
6. Ladle into BIG ;) soup bowls. Top with mixed cheese shreds, pico de gallo, and tortilla strips. Enjoy your Chili's Enchilada Soup!
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