Chicken Enchilada Soup

If there was ever an infamous soup that has been on continuous rotation since my boys were knee-high to grasshoppers, this would be it. My aunt Linda made it for Christmas one year, shared the recipe, and it’s not only been a staple in our house, but my mom and my sister’s also. I always have masa harina and enchilada sauce in my pantry!

The recipe is actually a copy cat recipe from Chili’s, but I don’t think this is even on their menu anymore. Over the years, I’ve modified it by omitting the chicken, cutting down on the cheese, and playing with the consistency. My family likes it on the thicker side, so I’ve allowed for that in the recipe. Bear with the Velveeta- it’s not normally how I roll either, but it is a necessary evil. It gives the soup it’s creamy texture and melts like a boss!

I’ve used pre-roasted chicken which is perfect for a busy weeknight. You could either cook the chicken yourself or buy a precooked Rotisserie chicken for five bucks. Or omit the chicken altogether, which is the version I prefer.

The ingredients:
2-3 cups chicken, cooked and chopped or shredded
2 32 oz. organic low sodium chicken broth
2 8 oz. cans Enchilada sauce (we use mild)
Chopped fresh cilantro

In a crockpot, add the chicken broth, chicken, and enchilada sauce. In a medium bowl, whisk the Masa Harina with the water and pour into the crockpot. Add the cubed Velveeta and stir occasionally. Cook on low for 2 1/2 hours. Serve over blue corn tortilla chips and garnish as you prefer!




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Categories: Meals


Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...


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