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.
Chicken Enchilada Soup
Author: Molly
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
- In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender.
- Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.
- Add all the other ingredients, except the chicken and corn.
- Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender).
- 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.
- You may need to add water depending on desired soup thickness
