Chicken Enchilada Soup

This is my most requested soup recipe. It is simply fabulous. My picky son (love you, buddy) even eats it if I leave out the can of tomatoes/green chiles that I like to add.


1 pound chicken breasts, browned & shredded (about 3 breasts)
1 onion, chopped & sautéed
1 tsp. Garlic powder  

3 cups Imagine Organic low sodium fat free chicken broth
7 cups water
1/2 cup masa flour (yes, you must use this - it's what gives it the "tortilla" part of the soup)
1 cup enchilada sauce
16 ounces LIGHT Velveeta
1 tsp. chili powder
1 tsp. Cumin 


1. Cook chicken breasts in large pot on medium heat and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sauté‚ over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo (garnishes are not included in nutrition information).

Number of Servings: 14
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt


Chel said...

We tried this tonight & it was fabulous!! Thanks.

Unknown said...

My husband & I love this soup! Thanks for sharing!