Chicken Enchilada Soup (Printable Version)
# What You'll Need:
→ Soup Base
01 -
2 tablespoons vegetable oil
02 -
1/2 cup diced yellow onion
03 -
1 teaspoon ground cumin
04 -
1 teaspoon chili powder
05 -
1 teaspoon garlic powder
06 -
1 cup Masa Harina (yellow corn flour)
07 -
8 cups chicken broth, divided
08 -
1 can (15 ounces) crushed tomatoes
09 -
1 can (10 ounces) red enchilada sauce
10 -
1/2 cup mild salsa
11 -
8 ounces Velveeta cheese, cubed or 2 cups shredded mild cheddar cheese
12 -
1 pound cooked chicken, cubed or shredded
→ Toppings
13 -
Shredded cheddar cheese
14 -
Sour cream
15 -
Tortilla strips
16 -
Additional salsa
# Step-by-Step Directions:
01 -
Heat vegetable oil in a large pot over medium-high heat. Add diced onion and cook for 1 minute. Add cumin, chili powder, and garlic powder. Stir and cook until the onion becomes soft and translucent.
02 -
In a separate bowl, whisk together Masa Harina and 4 cups of chicken broth until smooth. Gradually pour the mixture into the pot, stirring constantly, and cook until it thickens slightly.
03 -
Add the remaining chicken broth, crushed tomatoes, enchilada sauce, and salsa. Stir to combine and bring the mixture to a boil.
04 -
Add Velveeta or shredded cheddar to the pot and stir until fully melted and incorporated. Add cooked chicken and stir to combine.
05 -
Reduce heat to low and let the soup simmer for 10 to 15 minutes. Serve hot in bowls with desired toppings.
# Helpful Notes:
01 -
Leftovers improve in flavor the next day; add a splash of broth when reheating if it thickens.
02 -
Velveeta melts smoothly, but freshly shredded cheese is a suitable alternative for a more natural flavor.
03 -
For time efficiency, use rotisserie or pre-cooked chicken.