Smooth & Cheesy Chicken Enchilada Soup

For those of us on the West Coast, I know it is entirely TOO HOT to be talking soup, but here’s the deal…you are going to NEED this recipe come Fall and Winter. Seriously, not want it, NEED it. I think last year I made this so many times we almost turned into enchilada soup! My entire family likes this and that is not an easy feat to accomplish. Again, this was in my early days of picture taking and blogging, so you will need to excuse the pics and TRUST me on the delectable taste of this soup!


1 lb. skinless boneless chicken
2 T. Extra Virgil Olive Oil
1 whole sweet onion, chopped
3 cloves garlic (microplanned)
2 qt. chicken stock
1.5 cups masa harina
3 cups water divided
2 c. enchilada sauce
2 c. shredded sharp cheddar cheese (go for sharp every time you will be glad you did!)
2 t. chili powder
1 t. ground cumin


First off for convenience I use a store made rotisserie chicken for my soup. If you want to go completely homemade, use 4 chicken breasts and bake them in oven until done. Let cool and then cut into bite sized pieces.

  1. In  your stock pot, cook onion in olive oil for a few minutes then add, garlic until fragrant, (about 1-2 minutes on medium) do not burn garlic or it will be bitter and you will have to start over. 
  2. Add chicken stock.
  3. In a bowl whisk together masa harina and 2.5 cups water until it becomes thick and is well blended.
  4. Pour masa mixture into pot with additional water, enchilada sauce, chili powder, and cumin and chicken. (I am using the rotisserie chicken so I just shred it and drop in stock)  
  5. Bring to boil. At this stage I drop the temperature to low and cook for however long necessary. You can make it all afternoon or crank the heat up and eat within 30-40 minutes. If you are cooking for a long time, do not add cheese until closer to eating time. If you are eating within a relatively short amount of time (30-40 minutes) add cheese now. 
  6. When ready to serve, garnish with shredded jack cheese, sour cream, chives and homemade tortilla strips (see recipe below). 

Tortilla Strips
4 Corn Tortillas
1 c. Vegetable Oil

Add oil to small fry pan and heat on medium high. While waiting for oil to heat up cut tortillas into strips. Line your counter with 3 layers of paper towel to drain tortilla strips on when finished. When oil is hot add 8-10  tortilla strips at a time to oil and fry for 3-5 minutes. Set on paper towel and add salt. 









Like what you see? Comment now!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s