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creamy chicken enchilada soup

Chicken Enchilada Soup

This velvety chicken enchilada soup combines tender shredded chicken with a silky cheese base and authentic Mexican flavors. The masa harina provides traditional enchilada taste while the creamy texture makes it the ultimate comfort food for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups chicken broth
  • 1 cup enchilada sauce
  • 1 teaspoon chili powder
  • 1 pound chicken breast fillets approximately 3 fillets
  • 16 ounces Velveeta cheese cut into cubes
  • 1 cup masa harina or cornflour
  • 1 tablespoon vegetable oil
  • 3 cups water divided
  • 1/2 cup onion diced
  • 1 clove garlic pressed
  • 1 teaspoon salt
  • 1/2 teaspoon cumin

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Method
 

  1. Heat vegetable oil in a large pot over medium heat. Add chicken breast fillets and brown for 4-5 minutes per side. Remove chicken and set aside.
  2. In the same pot, add diced onion and pressed garlic. Sauté for about 2 minutes until translucent and fragrant.
  3. In a separate bowl, whisk together masa harina with 2 cups of water until smooth to create a slurry.
  4. Pour chicken broth into the pot, then add the masa mixture, stirring to combine thoroughly.
  5. Add the remaining cup of water, enchilada sauce, Velveeta cheese cubes, salt, chili powder, and cumin. Bring the mixture to a gentle boil.
  6. While the soup begins to simmer, shred the partially cooked chicken into bite-sized pieces using two forks.
  7. Return the shredded chicken to the pot, reduce heat, and let everything simmer together for 30-40 minutes until the soup thickens to your desired consistency.
  8. Serve hot with optional garnishes like shredded cheese, tortilla chips, diced avocado, or a dollop of sour cream.

Notes

This soup gets even better the next day as the flavors continue to meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a spicier version, add a diced jalapeño or increase the chili powder. You can also add corn kernels or diced bell peppers for extra texture and flavor.
If you don't have Velveeta, you can substitute with a combination of cream cheese and shredded cheddar, though the texture will be slightly different.