Chicken Enchilada Soup


"Spicy, thick soup that tastes more fattening than it is. Very simple recipe with few ingredients. The toppings are optional, but really make it yummy. If you can't locate masa flour, tear up 5-6 corn tortillas and simmer in stock before pureeing."


1.3 h 0 servings yields 4-6 servings
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Original recipe yields 0 servings



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  1. Pour chicken stock and water into a heavy saucepan over medium-high heat. Add chicken breast(s)and simmer for about 1/2 hour, or until chicken is cooked through. Remove pan from heat. Remove chicken, shred or chop into bite-size chunks, and set aside. Add can of enchilada sauce (less if you don't want it very can always add more later). Whisk masa flour into hot broth, or use an immersion blender (i.e. Braun hand blender) until smooth. If you don't have a hand blender, you may want to add 2 cups hot liquid into a regular blender with the masa flour and blend, later returning mixture to the saucepan with the remainder of the broth and mix. Add chicken pieces and simmer on low for 15-25 minutes. You can also add chopped veggies or beans for added fiber and texture.
  2. Heat about 1/2 inch oil in another pan for frying tortilla strips. Cut tortillas in half and then cut into 1/8 to 1/4 inch strips. Fry a handful at a time until crisp and golden. Drain on paper towels and lightly salt.
  3. Serve soup with tortilla strips, shredded cheese, and pico de gallo.
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