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chicken recipe

Creamy Mexican Chicken Enchilada Soup

A creamy and comforting Mexican chicken enchilada soup that's easy to make and perfect for weeknight dinners, featuring tender chicken, rich enchilada sauce, and velvety Velveeta cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound chicken breast fillets approximately 3 fillets
  • 1/2 cup diced onion
  • 1 clove garlic pressed
  • 4 cup chicken broth
  • 1 cup masa harina or cornflour
  • 3 cup water
  • 1 cup enchilada sauce
  • 16 ounce Velveeta cheese
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin

Equipment

  • large pot
  • Wooden spoon
  • forks
  • mixing bowl

Method
 

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add chicken breast fillets and brown for 4-5 minutes on each side, then set aside.
  3. In the same pot, sauté diced onion and pressed garlic for 2 minutes until translucent.
  4. Pour in chicken broth, scraping up browned bits from the bottom.
  5. In a separate bowl, whisk masa harina with 2 cups water until smooth.
  6. Add the masa mixture, remaining 1 cup water, enchilada sauce, Velveeta cheese (cubed), salt, chili powder, and cumin to the pot.
  7. Bring the soup to a gentle boil.
  8. While the soup is heating, shred the reserved chicken into bite-sized pieces.
  9. Add shredded chicken to the pot, reduce heat to low, and simmer for 30-40 minutes, stirring occasionally.
  10. Serve with garnishes such as shredded cheddar cheese and crumbled tortilla chips.

Notes

Adjust the chili powder to taste for a milder or spicier soup.