“Chicken” Enchilada Soup

Here’s another recipe thanks to Pinterest! I used the Quorn Tenders in place of the chicken, and then pretty much followed the recipe. This was good! Really good! I found the Masa Harina in the Latin American section of the grocery store (and now I have a big ol’ bag of it). This came together pretty quickly. I served it with cheese quesadillas on the side.

rating: 9

Chicken Enchilada Soup

Makes 6-8 servings


2 TBS Butter
1 small onion or 1/2 large onion, chopped
1 clove of garlic, minced
3-4 boneless chicken breast or 1.5 lb skinless boneless chicken thighs
1/2 cup chopped green bell pepper (optional)
4 cups of chicken broth (I used vegetarian chicken broth)
1 cup of Masa Harina (this is a really fine corn flour…….usually found in the Latin aisle)
3 cups of water
16 oz of Velveeta cheese (the block)
1 cup Red Enchilada Sauce
1 tsp salt
1 tsp chili powder
½ tsp cumin
1 -4oz can chopped green chiles (optional)
fresh corn tortillas, cut into strips
sour cream
tomatoes, chopped
cilantro, chopped
limes, cut into wedges


Saute the onions, garlic, and optional bell pepper in the butter in a large soup pot. Add chicken and chicken broth to the pot and cook over medium heat, until chicken is cooked thoroughly. Remove from heat and place the chicken on cutting board and set aside. In a separate bowl, combine Masa Harina and two cups of water and whisk until smooth. Set aside. Remove bones and gristle from chicken and chop the chicken into bite size pieces. Place the pot back onto the stove (medium heat) and slowly add the Masa mixture to the pot of broth with a whisk. Add remaining water, enchilada sauce, cheese (chopped into cubes), spices, and optional green chiles. Bring mixture to a boil. Add the chicken to the pot and reduce heat and simmer for 15-20 minutes, or until thick. Fry tortilla strips in hot oil and let cool on paper towel. Serve soup in individual bowls with sour cream, tomatoes, tortilla strips, a spritz of lime, and cilantro on top.

photo 1

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