Chicken Enchilada Soup

At college, the weekly café had this amazing chicken enchilada soup.  It was like comfort food.  And then we discovered that Fritos chips were even more fantastic with this wonderful soup.  I was so thrilled when I was able to find a close replica to this delicious soup.

 


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Chicken Enchilada Soup
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 tablespoons vegetable oil
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1 quart chicken stock
  • 1 tablespoon chicken soup base
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon black pepper
  • ¼ to ½ teaspoon cayenne pepper, to taste
  • 1 (8 oz). can tomato sauce
  • 1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
  • 1 c. Masa corn flour
  • 16 oz. Velveeta, cubed
  • 1 cup co-jack cheese, shredded
  • 1whole roasted and diced chicken
  • 1 can whole kernel corn**, drained (optional)
  • Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips
Instructions
  1. In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender.
  2. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.
  3. Add all the other ingredients, except the chicken and corn.
  4. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender).
  5. Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.
  6. You may need to add water depending on desired soup thickness

I am a blessed mother of two fun and active children. I enjoy cooking, baking, and trying new recipes. I love to prepare and decorate for events and holidays. I am truly inspired by God's magnificent creation, catching any minute I can to be outdoors.

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