Chicken Enchilada Soup Recipe

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Cheese    Chicken Soup    Slow Cooker Poultry Recipes    Slow Cooker Soup Recipes    Southwest Chicken Recipes    Southwest Soups and Stews   

 

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Stove Top Method – Slow Cooker Method

 

Chicken enchilada soup is a copycat recipe of the version that Chili’s Restaurant makes.   It taste delicious and If you love King Ranch Chicken Casserole then you will enjoy this Soup!

It is creamy cheesy goodness with the delicious flavors of enchiladas!  We like to garnish will all our favorite taco toppings such as chips, cheese, and avocados.  A very filling soup that you can eat as a meal.  My youngest daughter made this soup for her family and received the thumbs up.  She even received a seal of approval from her boys.  Everyone preferred dipping their chips into their bowl of soup instead of using spoons.  For this recipe, we will provide both stove top and slow cooker instructions.

More Southwest-Style Recipes.

 

Chicken Enchilada Soup

 

 

Chicken Enchilada Soup Recipe:

Chicken Enchilada Soup Recipe:

Prep Time: 20 minutes

Cook Time: Stove Top cook time: 1 hour - Slow Cooker cook time: 8 hours on low

Yield: 6 to 8 servings

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
3 to 4 cloves garlic, peeled and minced
6 cups or (46-ounce) containers chicken stock/broth*
2 cups Masa Harina**
5 cups water
2 1/4 cups (19-ounce can) enchilada red sauce
16 ounces of processed cheddar cheese (Velveeta), cubed
1 (10-ounce) can Rotel diced tomatoes with green chilies
1 (15-ounce) can of black beans, drained and rinsed (optional)
1 tablespoon cumin powder
1 teaspoon chili powder
2 pounds (about 3 chicken boneless and skinless breasts) chicken, cooked and cubed

Garnishment Choices:
Sliced avocado
Shredded Monterey Jack or cheddar cheese
Green onions or cilantro leaves, chopped
Pico de gallo or Tomato Salsa
Sliced jalapeno chile peppers
Tortilla Chips
Sour cream



* Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.

Masa Mix** Masa Harina is a light corn flour used for making corn torillas or tamales.  Do not confuse masa flour with cornmeal, as they are made from different types of corn and you will not achieve the same results if you use cornmeal.  If unable to find locally, you could substitute about 6 to 7 corn tortillas, tear them up into small pieces and add to soup mixture along with 5 cups water.  They will dissolve while cooking.  

Masa mix can be purchased in Latin American markets or supermarkets that carry Latin American products.  Masa/Maseca Tamale Corn Flour can also be purchased from What's Cooking America's online store.

 

Instructions:

Stove Top Method:

Add 2 tablespoons olive oil to 5 to 6 quart Dutch Oven over medium-high heat.  Add onions and garlic and saute for a few minutes until onions appear translucent.  Add chicken broth and stir together with onion mixture.

In a separate medium-sized bowl, add Masa Harina and water.  Stir together until dissolved and pour into Dutch oven.  Stir everything together until combined.

Add in the enchilada sauce, processed cheese, diced tomatoes, black beans, cumin powder, and chili powder.  Stir everything together until combined and cheese is melted.

Add the cooked chicken and stir together again.  Bring just to a boil; turn heat down to medium low and let simmer for 20 to 30 minutes.

Serve in soup bowls and garnish with your favorite toppings.

Makes 6 to 8 servings.

 

Slow Cooker (Crock Pot) Method:

Preheat the Slow Cooker (Crock Pot).

Add 2 tablespoons olive oil to large skillet over medium-high heat.  Add onions and garlic and saute for a few minutes until onions appear translucent.  Remove from heat and pour into the slow cooker.

In a separate medium-sized bowl, add Masa Harina and water.  Stir together until dissolved and pour into slow cooker.  Add chicken broth, enchilada sauce, diced tomatoes, black beans, cumin powder, and chili powder.  Stir everything together and cover with lid.

Cook on high for 4 hours or low for 8 hours.  During last hour of cooking (soup should be hot and boiling), stir in the cooked chicken and processed (Velveeta) cheese until melted and everything is blended together.

Serve in soup bowls and garnish with your favorite toppings.

Makes 6 to 8 servings.

 

https://whatscookingamerica.net/Soup/Chicken-EnchiladaSoup.htm

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