Cheesy Chicken Enchilada Soup
Try this Cheesy Chicken Enchilada Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/4 cup vegetable oil
- 1 tsp garlic powder
- sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 8 cups chicken broth
- 1/4 tsp cayenne pepper
- 1 1/2 cups onion diced
- tortilla strips
- 1 cup of canned crushed tomatoes
- 1 cup masa harina (found in the mexican isle of your gro
- 1 (15oz) can red enchilada sauce
- 8 oz velveeta cheese cubed
- 3 cups chicken shredded (i buy a rotisserie chicken from
- Carbohydrate 3.134080616544 g
- Cholesterol 762.153599404 mg
- Fat 160.19139656948 g
- Fiber 0.503445011711121 g
- Protein 188.70270800152 g
- Saturated Fat 47.8456718218519 g
- Serving Size 1 1 Serving (1039g)
- Sodium 832.769464094133 mg
- Sugar 2.63063560483288 g
- Trans Fat 13.052705798662 g
- Calories 2257 calories
Heat a LARGE (12 quart preferably) pot over medium high heat and add the vegetable oil. Once hot, add the onions and spices and saute until onions are soft and translucent, about 5 minutes.In a separate bowl combine the Masa harina with 4 cups of chicken broth and whisk until combined. Pour mixture into the large pot, and stir constantly, cooking, for 2-3 minutes. Mixture will become thick.Pour in the remaining chicken broth, enchilada sauce and crushed tomatoes, stir and bring to a boil.Add the cubed Velveeta cheese, and stir until melted. Stir in the shredded chicken.Serve topped with sour cream and tortilla strips. Enjoy!
