Cheesy and creamy chicken enchilada soup the whole family will love!
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Author Life in the Lofthouse
Ingredients
2Tablespoonsvegetable oil
1/2cupdiced yellow onion
1teaspooncumin
1teaspoonchili powder
1teaspoongarlic powder
1cupMasa Harinayellow corn flour
8cupschicken broth
115 oz. can crushed tomatoes
110 oz. can red enchilada sauce
1/2cupsalsa
8ouncesVelveeta cheesecubed
3cupschickencooked and cubed
Toppings
Shredded cheese
Sour Cream
Tortilla Strips
Instructions
Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until onion is soft and translucent.
In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil.
Add the cubed Velveeta cheese and stir until its completely melted in soup. Stir in chicken. Reduce heat to low and let soup simmer 10 minutes.
Serve in individual bowls, with shredded cheese, sour cream and tortilla strips.