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Chicken Enchilada Soup

This Creamy Cheesy Chicken Enchilada Soup is full of flavor.
Course Dinner
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Amy Tinnin - A Cup Full of Sass

Ingredients

  • 1 Tablespoon Olive Oil
  • 1/2 cup diced onion
  • 2 garlic cloves minced
  • 2 cups of cooked chicken breast shredded (I use a rotisserie chicken to save time)
  • 1 can of enchilada sauce mild
  • 1/2 cup masa harina
  • 6 cups chicken broth
  • 1 tsp. chili powder
  • 1/4 tsp. cumin
  • 1/8 tsp. fresh ground pepper
  • 1/8  tsp. sea salt
  • 16 oz. block of Velveeta cheese cut into small blocks
  • 15 oz corn. drained
  • 15 oz can black beans drained and rinsed

Instructions

  • Heat olive oil in a larch Dutch oven or pot over medium heat. Add onion and garlic and saute until translucent (3-5 minutes).
  • Add 5 cups of chicken broth & enchilada sauce to pot and stir.
  • In a small bowl whisk Masa and 1 cup of chicken broth together, then add to the pot, mixing well. (The soup will start to thicken).
  • Add chili powder, cumin, salt and pepper to soup.
  • Cut Velveeta cheese into small blocks and add to broth stirring continuously.
  • Once the cheese is melted add corn, black beans, and shredded chicken, mix well.
  • Cook for an additional about 10 minutes, stirring occasionally.