Chicken Enchilada SoupTell a Friend
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A cheesy chicken enchilada soup recipe similar to that used by Chili's restaurants.
Prep Time: 10 min(s)
Cook Time: 30 min(s)
Recipe Type: Public
The masa harina is a type of corn flour, and can be found at most grocery stores in the flour section. Once the soup is compiled, it's easy to pour into a slow cooker to keep warm until you're ready to eat.
Posted By: mcarr
Posted On: Feb 17, 2012
Number of Servings:
- 2 tablespoons - olive oil
- 1 tablespoons - chicken base
- 3/4 cups - yellow onion diced
- 1/2 teaspoons - cumin
- 1/2 teaspoons - chili powder
- 1/4 teaspoons - garlic powder
- 1/8 teaspoons - cayenne pepper
- 1/2 cups - masa harina
- 1 quarts - water
- 1/2 cups - crushed tomatoes
- 1/2 pounds - Velveeta or American cheese Cubed
- 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.