Cheesy Chicken Enchilada Soup
All the bold flavor of enchiladas in a cheesy, cozy soup—this easy recipe is ready in a flash and packed with southwest flavor.
Servings: 5 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 white onion diced
- 2 tbs olive oil
- 1 tsp salt
- 1 tsp cumin
- 1 ½ tsp chili powder
- 1 tbs minced garlic
- 5 cups chicken broth
- 1 cup masa harina de maiz
- 2 cups water
- 1 can red enchilada sauce
- ¾ pound Velveeta cheese
- 1 can white beans drained and rinsed
- Optional: Cheese avocado tortilla strips tomatoes, jalapeños
Instructions
- In a large pot over medium heat, add the olive oil followed by the diced onion.
- Add in the salt, cumin, chili powder, garlic and chicken broth.
- Prepare the masa by slowly pouring it into the two cups of water, whisking until smooth.
- Pour in the masa, enchilada sauce and velveeta cheese.
- Once at a boil, add in the cooked shredded chicken and white beans.
- Simmer for 30 minutes stirring frequently.
- Top with your favorite toppings!
Video
Nutrition
Calories: 289kcal | Carbohydrates: 29g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 2134mg | Potassium: 289mg | Fiber: 4g | Sugar: 8g | Vitamin A: 827IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 4mg
