A flavorful, warming soup full of chicken that is very close to the popular Chicken Enchilada Soup served at Chili’s!
Enchilada Soup Recipe:
1 lb. cooked chicken, shredded
1 garlic clove, minced
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16oz Velveeta cheese, cubed
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
Garnish: shredded cheddar cheese, tortilla strips, pico de gallo
WHAT TO DO:
*Pour chicken broth into a large pot. Add garlic.
*Combine masa harina with 2 cups water in a medium bowl & wisk until blended.
*Add masa mixture to pot with chicken broth & garlic.
*Add remaining water, enchilada sauce, cheese, & spices to pot and bring mixture to a boil.
*Add chicken to the pot. Reduce heat & simmer soup for 35-40 minutes or until thickened.
To make tortilla strips: Cut small corn tortillas into 1/4 inch wide strips. Heat oil in a fryer or pan to 350 degrees. Fry tortilla strips for about 1 minute or until crispy. Dry on a paper towel & add salt.
To serve soup: Top with tortilla strips, shredded cheddar cheese, pico de gallo or salsa.