Name: Chicken Enchilada Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1/2 cup vegetable oil; 1/4 cup chicken base; 3 cups diced yellow onion; 2 teaspoons finely diced garlic; 2 teaspoons ground cumin; 2 teaspoons chili powder (chili blend); 1/2 teaspoon cayenne pepper; 2 cups masa harina ((Mexican flour)); 4 quarts water; 2 cups crushed tomatoes; 1 pound processed cheese (cubed); 3 pounds chicken (cooked and cubed)

Hearty soups are a wonderful option while camping, being a simple and warming one-pot meal.

This is a Mexican-inspired recipe using a flavor profile traditional to the region, and a masa harina, a Mexican flour that is also used in the making of tortillas and tamales.

Serving ideas include topping with corn tortilla chips, sour cream, and/or shredded/grated cheese.

Chicken Enchilada Soup Recipe

Mamma Boyers

reviews

Hearty soups are a wonderful option while camping, being a simple one-pot meal. This Mexican xhicken enchilada Soup uses masa harina, a Mexican flour.

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Preparation 20

Cook 40

Ready in 1

Servings Servings

CourseAppetizer

InfluenceMexico

DifficultySeasoned

MethodSimmer

Similar RecipesSoup

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Ingredients

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onion
2 teaspoons finely diced garlic
2 teaspoons ground cumin
2 teaspoons chili powder chili blend
1/2 teaspoon cayenne pepper
2 cups masa harina (Mexican flour)
4 quarts water
2 cups crushed tomatoes
1 pound processed cheese cubed
3 pounds chicken cooked and cubed

Equipment

12 inch Dutch oven

Directions

In the Dutch oven place the oil, chicken base, diced onion, garlic, cumin, chili, and cayenne. Saute until the onions are soft and clear, about 5 minutes.
In a bowl, combine Masa Harina with 1-quart water. Stir until all lumps dissolve and it looks like a paste.
Tip: The Masa Harina must be mixed into the 1 quart of water completely. If the masa harina is added directly into the soup it is difficult to mix and will become lumpy.
Add the masa harina to the Dutch oven with the sauteed onions then bring almost to a boil. Once the mixture starts to bubble, continue to simmer for 2-3 minutes, stirring constantly.Tip: This step eliminates any raw taste from Masa Harina.
Slowly add to the Dutch oven the remaining 3 quarts of water while stirring to incorporate the paste and water.
Add the crushed tomatoes then let the soup return to a gentle boil while stirring occasionally.
Add the diced cheese to the soup while continuing to simmer and stirring occasionally, until the cheese melts.
Add chicken then simmer to heat through. Leave on a gentle simmer until ready to serve.

Nutritional Information

Calories: 452kcalCarbohydrates: 24gProtein: 21gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 79mgSodium: 1924mgPotassium: 411mgFiber: 3gSugar: 5gVitamin A: 699IUVitamin C: 8mgCalcium: 474mgIron: 3mg