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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • Directions:

    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.

    Brief Description

    A cheesy chicken enchilada soup recipe similar to that used by Chili's restaurants.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 30 min


    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.


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    Posted On:

    February 18, 2012

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