Chicken Enchilada Soup

10 Servings
100% would make this recipe for Chicken Enchilada Soup again.

A hearty soup similar to that served at Chili's restaurants

0 : 30

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

6 chefs marked this Chicken Enchilada Soup recipe as Favorite
Recipe look good to you?

Chicken Enchilada Soup Ingredients

1 1/2 cup Onion diced	8 cup Water divided
1/4 cup Canola Oil	1 cup Tomatoes canned, crushed
2 tablespoon Chicken base	1/4 pound American cheese cubed
1 teaspoon Cumin ground	1 1/2 pound Chicken breast cooked, cubed
1 teaspoon Chili powder	Tortilla chips garnish
1 teaspoon Garlic powder	Salsa garnish
1/4 teaspoon Cayenne	Cheddar cheese shredded, garnish
1 cup Masa Harina

Instructions for Chicken Enchilada Soup

In a large pot, place the oil, chicken base, onion, cumin, chili powder, garlic powder and cayenne pepper. Saute until the onions are soft and translucent, about 5 minutes.

In a bowl, combine the masa harina and 4 cups water. Stir until all lumps are dissolved. Add to the onion mixture and bring to a boil. Once the mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from the masa harina.

Add remaining 4 cups water and the tomatoes. Return to a boil, stirring occasionally. Add American cheese gradually, waiting until thoroughly melted before adding more, stirring constantly until all cheese is melted. Add chicken and cook until heated through.

Ladle into bowls and garnish with crumbled tortilla chips, salsa and shredded cheddar cheese.

Main Ingredient: ChickenCuisine: Mexican