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Per serving
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- 1
Saute the onion
Heat the olive oil in a large pot over medium-high heat. Add the diced onion and saute about 4 minutes, until it starts to turn translucent.
- 2
Bloom the spices and garlic
Stir in the salt, chili powder, and cumin. Add the minced garlic and saute another 30 seconds, until fragrant.
- 3
Add the broth
Pour in the chicken broth and stir to combine.
- 4
Whisk in the masa
In a separate bowl, gradually whisk the masa harina into the 2 cups of water until smooth with no lumps. Pour the masa mixture into the pot.
- 5
Add enchilada sauce and cheese
Add the enchilada sauce and chopped Velveeta to the pot. Bring to a boil over high heat, stirring occasionally so the cheese doesn't stick.
- 6
Simmer with the chicken
Once boiling, reduce heat to medium-low and stir in the shredded chicken. Simmer 30-40 minutes, until thick and creamy. Season with extra salt and pepper to taste.
- 7
Serve
Ladle into bowls and top generously with pico de gallo, plus shredded cheddar, crushed tortilla chips, and avocado if you want.
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Big-Batch Creamy Chicken Enchilada Soup
Created by: SundayPrepCo
Ingredients
- 2 tsp olive oil
- 1 onion
- 1 tsp salt
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 2 garlic cloves
- 5 cup chicken broth
- 2 cup water
- 1 cup masa harina
- 10 oz enchilada sauce
- 1 lb Velveeta cheese
- 1 lb shredded chicken
- pepper, to taste
- pico de gallo, for serving
- shredded cheddar cheese, for garnish
- tortilla chips, for garnish
- avocado, for garnish
Instructions
- Saute the onionHeat the olive oil in a large pot over medium-high heat. Add the diced onion and saute about 4 minutes, until it starts to turn translucent.
- Bloom the spices and garlicStir in the salt, chili powder, and cumin. Add the minced garlic and saute another 30 seconds, until fragrant.
- Add the brothPour in the chicken broth and stir to combine.
- Whisk in the masaIn a separate bowl, gradually whisk the masa harina into the 2 cups of water until smooth with no lumps. Pour the masa mixture into the pot.
- Add enchilada sauce and cheeseAdd the enchilada sauce and chopped Velveeta to the pot. Bring to a boil over high heat, stirring occasionally so the cheese doesn't stick.
- Simmer with the chickenOnce boiling, reduce heat to medium-low and stir in the shredded chicken. Simmer 30-40 minutes, until thick and creamy. Season with extra salt and pepper to taste.
- ServeLadle into bowls and top generously with pico de gallo, plus shredded cheddar, crushed tortilla chips, and avocado if you want.