Cheesy Chicken Enchilada Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 812 |
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This soup gives you the taste of a chicken enchilada in the form of a soup, yum! Ingredients:
1 tbl. canola oil |
1 lb. chicken breast (2-3 depending on size) |
1/2 cup diced onion |
1 clove garlic pressed or minced |
4 cups low sodium chicken broth |
1 cup masa harina (mexican corn flour) |
3 cups water |
1 cup enchilada sauce |
16 oz. velveeta |
1 tsp. salt (optional) |
1 tsp. chili powder |
1/2 tsp cumin |
Directions:
1. Add 1 Tbl. of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 mins per side or until cooked through. set chicken aside.
2. Add onions and garlic to pot and saute over med/med-low heat until onions become translucent. Add chicken broth.
3. Combine masa harina to 2 cups of water and wisk until blended. Add to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, Velveeta and spices to the pot and bring mixture to a boil.
5. shred the chicken into bite-size pieces and add to the pot. Reduce heat and simmer soup for 30-40 mins or until thick.
6. serve soup topped with shredded cheese, pico de gallo, and/or totilla strips.
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