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Mom's Chicken Enchilada Soup
Mom's Chicken Enchilada Soup

Mom's Chicken Enchilada Soup

3 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Tbsp vegetable oil
1 lb boneless skinless chicken
1 medium onion, diced
1 Tbsp chopped garlic
Pepper, onion powder, cayenne pepper, salt
1 cup Masa Harina (flour made from ground, dried corn)
1 3/4 cups cold water
6 cups chicken broth
1 can (10 oz.) Ro*Tel, drained
1 can (10 oz.) enchilada sauce, medium heat
2 tsp chili powder
2 tsp cumin
1 tsp salt
1 tsp pepper
1/3 box Velveeta Cheese, cubed
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Let's Make It
In a large covered skillet, cook chicken, diced onion and garlic in oil until browned. Season chicken while cooking. I season with pepper, onion powder, cayenne pepper, salt. Once browned, remove from skillet. Drain oil from skillet.
In separate bowl, add Masa Harina and pour in cold water, stir with fork until all lumps are gone. In skillet, add chicken broth and stir in Masa Harina mixture. Add chicken meat, cooked onions, Ro*Tel & enchilada sauce. Add chili powder, cumin, salt and pepper to your taste.
Cook over low heat, stirring as needed until thickened. In last 15 minutes of cooking, add Velveeta Cheese cubed. If soup needs to be thickened more, in separate cup mix 1/4 cup Masa Harina to soup broth, stir until smooth, then add to soup.
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