Chicken Enchilada Soup
Try this Chicken Enchilada Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper
- 1 1/2 teaspoons garlic powder
- 3 tablespoons olive oil
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- pinch of cayenne pepper
- 2 large chicken breasts roasted and shredded (or shred the meat from a rotisserie chicken – you need 2 to 3 cups of shredded chicken)
- half large onion diced
- 1 cup masa harina (if you can’t find this in your grocer you can just use stone-ground corn meal)
- 2 – 32 oz. boxes unsalted chicken stock (i used a li but added more stock on the second and third days to loose it up after it thickened more.)
- 1 – 15 oz. can diced fire-roasted tomatoes
- 1 – 15 oz. can enchilada sauce
- 1 – 4 oz. can diced green chilies
- 1 cup (8 oz.) velveeta cheese cubed (i know, it’s not real cheese, but it is the perfect consistency for this!)
- diced jalapeno cilantro, and sour cream for topping (not included in nutritional info)
- Carbohydrate 4.81647 g
- Cholesterol 1095.04 mg
- Fat 34.245692504342 g
- Fiber 1.24807499885559 g
- Protein 437.1643775 g
- Saturated Fat 7.71588975059955 g
- Serving Size 1 1 (1906g)
- Sodium 1324.51607291675 mg
- Sugar 3.56839500114441 g
- Trans Fat 6.62215950011757 g
- Calories 2192 calories
Heat a large dutch oven over medium heat. Add olive oil. Once oil is hot, add onion and saute until soft. Add cumin, garlic powder chili powder cayenne, salt and pepper. Stir until spices coat the onions and are fragrant. Meanwhile, in a large measuring cup (or small bowl), combine the masa with 2 cups of chicken stock. Whisk constantly until it become thick, about two minutes. To the soup pot, add in remaining chicken stock, enchilada sauce, canned tomatoes, and canned green chilies. Slowly whisk in masa-stock mixture. Stir until soup becomes thick. Stir in shredded chicken and Velveeta. Taste and season with salt and pepper as needed. Top with your choice of diced jalapenos, cilantro, and sour cream.
