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Cheesy Chicken Enchilada Soup

Last post Feb 19, 2008 6:31 PM by TamaraLynn . 3 replies.


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  • Cheesy Chicken Enchilada Soup
    I love this as the weather gets colder! We're making it tonight with some warm bread. Its also yummy in a bread bowl. Its like Chili's Enchilada Soup

    Cheesy Chicken Enchilada Soup

    1 T. oil
    1 lb. chicken breast cup into strips
    ½ c. onion diced
    1 clove garlic pressed
    4 c. Chicken Broth
    1 c. Masa Harina or fine corn meal
    3 c. water
    1 c. Enchilada Sauce
    16 oz. Velveeta cheese cut up
    OR
    16 oz pkg processed cheese slices
    1 t. salt
    1 t. chili powder
    ½ t. cumin
    *fried tortilla strips and diced tomato for garnish

    Brown chicken in oil. Add onions and garlic until tender. Add chicken broth to onion mixture. Remove chicken and set aside. In a separate bowl whisk together Masa Harina and water. Add Masa mixture to onion broth and cook over low heat about 5 minutes. Cut chicken into small pieces. Stir in chicken, enchilada sauce and cheese. Over low heat stir until cheese is melted. Add spices. Simmer until thick. Before serving top with tortilla strips and tomato.
    Yield 8 servings
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  • RE: Cheesy Chicken Enchilada Soup


    Sounds GREAT -- let us know how you liked it!
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  • RE: Cheesy Chicken Enchilada Soup
    Here is one I use and it is great. I think they are the same recipe. We love this, it is so comforting on a cold day.

    Chicken Enchilada Soup

    1 tablespoon vegetable oil
    1 lb. of chicken breast fillets (approx. 3 fillets)
    1/2 cup diced onion
    1 clove garlic, pressed
    4 cups chicken broth
    1 cup masa harina
    3 cups water
    1 cup enchilada sauce
    16 ounces Velveeta
    1 teaspoon salt
    1 teaspoon chili powder
    1/2 teaspoon cumin

    1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
    2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
    3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
    4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
    5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
    6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

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  • Re: Cheesy Chicken Enchilada Soup

    I saw this recipe in a cookbook of restaurant recipes so I fixed it for supper. It was so good. We loved it. I had a 4 oz can of green chiles already opened so added them-it was a nice addition. I highly recommend this recipe.

    Do you think it would freeze OK?

    Tammy

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