Chicken Enchilada Soup
Chicken Enchilada Soup

Here's a great recipe that you can put together in no time. Maybe tonight?

This chicken enchilada soup satisfies this craving almost as well as the real thing, and leaves you satisfied but not overstuffed. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

I hope you enjoy it :)

The Ingredients...

Chicken Enchilada Soup, You Will Need:

  • 1/2 cup vegetable oil
  • 1/4 cup chicken base
  • 3 cups diced yellow onions
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon cayenne pepper
  • 2 cups Masa Harina (Mexican flour)
  • 4 quarts water (divided)
  • 2 cups crushed tomatoes
  • 1/2 pound processed American cheese (Velveeta works great!), cut into small cubes
  • 3 pounds cooked, cubed chicken breast
  • Mixed cheese shreds, fresh pico de gallo, and crunchy tortilla strips