Chicken Enchilada Soup
Spicy Mexican chicken and cheese soup. Thick, hearty and satisfying. The Mexican corn flour base sets this soup apart. Easy to make!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
- 1/4 cup vegetable oil
- 1/8 cup chicken bouillon granules or bouillon cubes
- 1 1/2 cups diced yellow onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 - 2 cloves garlic
- 1/4 teaspoon cayenne pepper
- 1 cup masa harina Mexican corn flour
- 2 quarts 8 cups water
- 1 cup stewed tomatoes
- 1 1/2 pounds cooked shredded chicken
- 4 ounces American or Velveeta cheese cheddar would be good too!
Place oil, bouillon, onion and spices in large soup pot.
Saute until onions are soft and clear, about 5 minutes.
Separately, place 1 quart water in blender.
Add in masa harina and briefly blend together.
Add masa harina mixture to the soup pot along with remaining quart of water.
Bring to a boil, carefully stirring, as the masa harina likes to stick to the bottom.
Boil for several minutes.
Add in the tomatoes.
Add cheese and stir 'til it melts.
Add in shredded chicken.
Heat thoroughly and serve.
Use a rotisserie chicken to save time.
Masa harina (Mexican corn flour) can be found in most grocery stores in the Mexican section.
Hint: this soup tastes even better the second day. The garlic mingles making it even more flavorful.