Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup is a thick and hearty soup recipe that comes together in less than 25 minutes.





  1. Heat a LARGE (12 quart preferably) pot over medium high heat and add the vegetable oil. Once hot, add the onions and spices and saute until onions are soft and translucent, about 5 minutes.
  2. In a separate bowl combine the Masa harina with 4 cups of chicken broth and whisk until combined. Pour mixture into the large pot, and stir constantly, cooking, for 2-3 minutes. Mixture will become thick.
  3. Pour in the remaining chicken broth, enchilada sauce and crushed tomatoes, stir and bring to a boil.
  4. Add the cubed Velveeta cheese, and stir until melted. Stir in the shredded chicken.
  5. Serve topped with sour cream and tortilla strips. Enjoy!