Chicken Enchilada Soup

Chicken Enchilada Soup

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

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Chicken Enchilada Soup
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.
Preparation 20 minutes
Cook 40 minutes
Ready in 1 hour
Servings 12 Servings
CourseAppetizer
InfluenceMexico
DifficultySeasoned
MethodSimmer
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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

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