Chicken Enchilada Soup

Printer-friendly version

 1 Tablespoon Vegetable Oil
1 LB Chicken Breast fillets (Approx 3 fillets)
½ C diced Onion
1 clove Garlic, pressed
4 C Chicken Broth
1 C Masa Harina
3 C Water
1 C Red Enchilada Sauce
16 oz. Velveeta Cheese
1 Teaspoon Salt
1 Teaspoon Chili Powder
½ Teaspoon Cumin


Shredded Cheddar Cheese
Crumbled Corn Tortilla Chips



Add 1 Tablespoon of oil into a large pot over medium heat, add chicken breasts to pot and brown for 4-5 minutes per side.  Set chicken aside.  Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent, add chicken broth.  In a separate bowl combine Masa Harina with 2 cups of water and whisk until blended, now add the masa mixture to the pot with the onions, garlic and broth.  Add remaining water, enchilada sauce, cheese and spices to the pot and bring mixture to a boil.  Shred the chicken into small, bite-size pieces and add it to the pot.  Reduce heat and simmer soup for 30-40 minutes or until thick.