Recipe Detail

Chicken Enchilada Soup

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  1. 2 tablespoons - olive oil
  2. 1 tablespoons - chicken base
  3. 3/4 cups - yellow onion diced
  4. 1/2 teaspoons - cumin
  5. 1/2 teaspoons - chili powder
  6. 1/4 teaspoons - garlic powder
  7. 1/8 teaspoons - cayenne pepper
  8. 1/2 cups - masa harina
  9. 1 quarts - water
  10. 1/2 cups - crushed tomatoes
  11. 1/2 pounds - Velveeta or American cheese Cubed
  12. 1 1/2 cups - chicken Cooked, chopped


In large pot, place oil, chicken base, onion and spices over medium-high heat. Saute until onions are soft and clear, about 5 minutes.
In another container, combine masa harina with 1 cup water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from the masa harina.
Add remaining 3 cups water to pot, slowly, mixing to combine and let thicken. Add tomatoes; let mixture return to boil stirring occasionally. Reduce heat to low and add cheese to soup. Cook, stirring regularly, until cheese melts.
Add chicken; heat through.


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