Description
This hearty Chicken Enchilada Soup combines rich flavors of enchilada sauce, spices, and creamy cheese with tender cooked chicken, creating a comforting and flavorful meal perfect for cozy dinners. The use of Masa Harina adds a unique thickening element, giving the soup an authentic Mexican-inspired taste that’s easy to prepare in just 30 minutes.
Ingredients
Scale
Sauté Base
- 2 Tablespoons vegetable oil
- 1/2 cup diced yellow onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
Soup Mixture
- 1 cup Masa Harina (yellow corn flour)
- 8 cups chicken broth
- 1 can (15 ounces) crushed tomatoes
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup mild salsa
- 8 ounces Velveeta cheese, cubed (OR use 2 cups shredded mild cheddar cheese)
- 1 pound cooked chicken (cubed or shredded)
Toppings
- Shredded cheddar cheese
- Sour cream
- Tortilla strips
- Salsa
Instructions
- Sauté Onion and Spices: Heat a large 12-quart pot over medium-high heat. Add the vegetable oil and diced yellow onion. Stir and cook the onion for about 1 minute until it starts to soften. Then add the cumin, chili powder, and garlic powder. Stir continuously and cook until the onion is soft and translucent, allowing the spices to bloom.
- Prepare Masa Harina Mixture: In a separate bowl, whisk together the Masa Harina and 4 cups of chicken broth until smooth with no lumps. Pour this mixture into the pot with the cooked onions and spices. Stir constantly and cook until the mixture thickens slightly, which helps give the soup body.
- Add Remaining Ingredients and Bring to Boil: Pour in the remaining 4 cups of chicken broth, crushed tomatoes, red enchilada sauce, and mild salsa into the pot. Stir everything together and bring the soup to a boil, combining the flavors thoroughly.
- Melt Cheese and Add Chicken: Add the cubed Velveeta cheese or alternatively 2 cups shredded mild cheddar cheese. Stir continuously until the cheese is completely melted into the soup, creating a creamy texture. Then stir in the cooked chicken pieces.
- Simmer the Soup: Reduce the heat to low and allow the soup to simmer gently for 10 to 15 minutes, enabling all ingredients to meld together and ensuring the chicken is warmed through.
- Serve and Garnish: Ladle the warm soup into individual bowls and garnish with preferred toppings such as shredded cheddar cheese, sour cream, tortilla strips, and additional salsa. Enjoy your comforting Chicken Enchilada Soup!
Notes
- You can substitute Velveeta cheese with mild cheddar for a sharper cheese flavor.
- For a spicier soup, use medium or hot salsa and enchilada sauce.
- Leftover soup can be refrigerated for up to 3 days or frozen for later use.
- To keep this recipe gluten-free, ensure the Masa Harina and enchilada sauce are certified gluten-free.
- Use rotisserie or pre-cooked chicken to save time.
