This dreamy Creamy Chicken Enchilada Soup tastes like the kind at Chili’s, only better! It is a simple soup that has a unique flavor thanks to Masa Harina (corn flour). There are no veggies in the soup; instead you make Pico de Gallo and serve it as a generous topping! It’s one of my all time favorite soups!
In a large soup pot, heat 2 teaspoons oil over medium high heat. When it is hot, add the chopped onion. Saute over medium high for about 4 minutes, until the onions are starting to look translucent.
Add 1 teaspoon salt, and 1 and 1/2 teaspoons each of cumin and chili powder.
Add minced garlic and saute for 30 seconds, or until the garlic becomes fragrant.
Add 5 cups chicken broth. I love to combine water with Better Than Bouillon Chicken Base; I use this product every time a soup calls for broth.
In a medium bowl or large measuring cup, add 2 cups of water. Add 1 cup of masa harina gradually, whisking constantly. (This helps avoid graininess.) Add masa mixture to the pot.
Add the can of enchilada sauce and the chopped Velveeta to the pot. Bring mixture to a boil over high heat, stirring every now and then.
Once the soup has come to a rolling boil, reduce the heat to medium low.
Add the shredded chicken. If you just carved a rotisserie chicken, you can add a few larger chicken bones to the pot so that it absorbs the flavor while the soup simmers.
Simmer the soup for 30-40 minutes or until it is nice and thick.
Serve soup garnished with a generous amount of fresh Pico de Gallo, (again, this is a required component of the soup!)
Optional toppings include shredded cheddar cheese, crumbled corn tortilla chips, and avocado slices.
Notes
*You can also cook your own chicken if you don't have any rotisserie chicken on hand. Add 1 tablespoon oil to a large soup pot over medium heat. Sprinkle generous salt on 3 large chicken breasts (1 pound raw chicken). Add it to the pot and brown for 4-5 minutes per side, or until they are no longer pink. Remove chicken from pot to a plate and shred with 2 forks. Set aside. Continue with the recipe in step 1 by adding the onions to the pot, only adding a bit more oil if necessary.
Source: adapted from my mother-in-law Kris, who got it from "Top Secret Restaurant Recipes" by Todd Wilbur.