I’ve made this soup so many times! If you have had Chili’s Chicken Enchilada Soup, this is the recipe. I bought some Velveeta cheese recently from Sam’s to make Chicken Spaghetti, at the grocery store it’s so expensive for one, like almost $8 and I’ve seen it over $9 so I spend $4 to get 2 loaves (that’s what they call them loaves).
So I was like I have velvetta, chicken and pretty much everything else so I made some soup.
Crazy how prices have gone up on everything! I just ordered Crisco from Sam’s online because there is only 2 Sam’s Clubs in my area that still carry it. I use it for baking mainly but for $12 you get more than double because it’s $8 and $9 at the grocery store now. I was ordering some gifts and threw it in my cart since it’s free shipping over $50 (didn’t use to have a limit for shipping). and now I don’t have to drive 20-30 minutes to get it!
When I order from Chili’s I often get this soup and the more you order or I’ve found don’t order you get free chips using the app. Like the reward for ordering then when I haven’t ordered in awhile they send you free chips to so you will order. Either way it’s a win win for me….I love their chips and hot sauce.
I’m a doubler so I doubled this recipe, it makes a lot! I have some friends in mind to take soup to later today.
Plus I had the extra cheese so I thought why not double it.
I will say I generally bake my chicken or I use a rotisserie chicken. This recipe says to boil the chicken but I rarely do that. I also use Chicken base for broth, I get that at Sam’s or Costco but every grocery store has it. I feel it gives it a heartier flavor.
Also this is the Masa Harina I use
Ingredients
For Soup:
- 1 Tablespoon vegetable oil
- 3 chicken breasts (skinless/boneless)
- 1/2 cup diced onion
- 1 clove minced garlic
- 4 cups chicken broth
- 1 cup Masa Harina
- 3 cups water
- 1 cup red enchilada sauce
- 16 ounces Velveeta Cheese, diced into cubes
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
For Tortilla Garnish:
- 3-4 corn tortillas
- 1 Tablespoon vegetable oil
For Pico de Gallo:
- 1 medium tomato , diced
- 1 heaping Tablespoon minced red onion
- 1 Tablespoon lime juice
- 1 handful cilantro (approx. 3 Tablespoons), chopped
- Salt and Pepper , to taste
Instructions
To prepare soup:
- Add vegetable oil to a large pan. Heat on medium heat. When oil is hot, add chicken breasts to pot; cook chicken for 4-5 minutes per side, until they are light brown. Remove from pan; set aside.Note- I generally bake my chicken breast in a roasting pan or any pan with a lid. I add 1 cup of water and a Tbsp of butter, I add that broth at the end to the soup. Or if I use a rotisserie chicken, add that good broth at the bottom from the rotisserie to the soup.
- Add chopped onion to pan. Cook over medium heat for two minutes,; add the minced garlic then add chicken broth to the onions.
- In bowl or large mixing cup, mix the masa harina with 2 cups of water. Mix well, to combine, then add to chicken broth and onion mixture in pan. Whisk well, to combine.
- Add remaining water, enchilada sauce, cheese cubes, and spices to the pan. Cook, and bring it all to a boil.
- Shred the chicken into small pieces; add chicken to soup. Reduce the heat and let soup simmer for 30-40 minutes, stirring often to prevent scorching on the bottom of pan. Soup will thicken as it cooks. Prepare tortilla strips and pico de gallo while soup cooks. When done, ladle soup into serving bowls, and garnish with pico de gallo and tortilla strips.
To Make Tortilla Strips:
- Cut tortillas in half, then cut into thin strips, you can fry them in a skillet or bake at 375 degrees adding some vegetable oil bake at 375 degrees for 5-6 minutes on each side flipping midway through baking, until light brown and crispy.
To Make Pico de Gallo:
- Combine ingredients in small bowl. Mix well. Taste test; add additional salt/pepper, if desired.
