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Chicken Enchilada Soup

1/2 c Vegetable oil
1/4 c Chicken base
3 c Diced yellow onions
2 ts Ground cumin
2 ts Chili powder
2 ts Granulated garlic
1/2 ts Cayenne pepper
2 c Masa harina
4 qt Water (divided)
2 c Crushed tomatoes
1/2 lb Process american cheese; cut in small cube
3 lb Cooked; cubed chicken


In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil.

Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.

Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings. NOTE: Recipe can be halved.


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