Chicken Enchilada Soup

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

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


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

Original recipe makes 10



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.

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Calories Per Serving: 258 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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jlindorff 10y ago

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