Chicken Enchilada Soup II


This hearty soup won’t leave you hungry! Chicken broth hosts enchilada
sauce, processed cheese, onion and garlic for this soup version of a
Mexican inspired favorite. Garnish with shredded cheese and crumbled
tortilla chips, if desired.


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 1 cup masa harina
  • 3 cups water, divided
  • 1 cup enchilada sauce
  • 1 pound processed cheese, cubed
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin


  1. Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
  2. To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
  3. In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
  4. To the onions and
    garlic add the masa harina mixture, remaining water, enchilada sauce,
    cheese, salt, chili powder and cumin. Bring to a boil; add shredded
    chicken. Reduce heat to low and simmer 30 to 40 minutes, or until

Makes: 12 servings
Start to Finish: 60 mins


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