Chicken Enchilada Soup – II


If you can find a recipe, such as this, that falls under the umbrella of “comfort food” yet still has ingredients like chicken and onions, keep it. Hug it. Never let it go. Normally my comfort food recipes include heavy whipping cream and some sort of chocolate. And butter. Not that I don’t hug them too…….


1 T vegetable oil

2-3 chicken breasts, cut in half lengthwise

½ c diced onion

1 garlic clove, pressed

4 c chicken broth

1 c masa harina (corn tortilla mix found on the baking aisle next to the flour)

3 c water

1 c enchilada sauce

16 oz. Velveeta cheese

1 t salt

1 t chili powder

½ t cumin

toppings: cheese, tortilla strips or chips, onions, tomatoes, etc.


Heat oil in large pot over medium heat. Brown chicken breasts in oil until brown, 4-5 minutes per side. Set aside. Add onions and garlic to remaining oil and cook for 2 minutes, stirring constantly. Add chicken broth. In separate bowl mix masa harina with 2 cups water and whisk until smooth. Add to pot and stir. Add 1 cup water, enchilada sauce, Velveeta cheese, and spices and stir. Bring to boil, stirring often. Shred chicken and add to pot. Turn heat to low and simmer for 30-40 minutes or until thick. Serve warm with toppings.


Source: Genius Kitchen

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