Have you ever tried Chilies Chicken Enchilada Soup? It is Amazing! I have tried multiple online recipes, experimented with some of my own and finally come up with something worth sharing. Here it is.
Ingredients for Soup:
1/4 cup veg oil
1/4 cup chicken bullion/base prepared
1 onion, diced
2 tsp cumin
2 tsp chili powder
2 tsp taco seasoning
2 tsp garlic
2 cups of Masa Harina (Mexican Flour) *Only about $3 for a bag...got to have this!
4 quarts of water, divided (16 cups)
2 cups of tomatoes
1/2 lb Velveeta cheese, cubed
3 (15 oz) cans of shredded chicken OR 3 lbs cooked shredded chicken
1- In a very large pot combine oil, bullion, onion and spices. Saute about 5 min
2- In a mixing bowl combine Masa Harina with 1 quart (4 cups) water, stir until no lumps remain.
3- Add mixture to large pot, bring to boil then cook 2-3 min longer
4- Add tomatoes and remaining water-3 quarts (12 cups) to pot and bring to boil, stir occasionally.
5- Add Velveeta and chicken, continue cooking till cheese is melted.
6- Ladle into bowels and top with Tortilla strips and Pico de Gallo, Enjoy!
Tortilla Strip Instructions:
Cut corn tortillas into small strips. Brush top of strips with olive oil and bake at 350 degrees in oven until crisp (around 10 min).
Pico De Gallo Recipe (Put on top with tortilla strips)
1/2 cup diced onion
1/2 cup diced tomato
2 Tb chopped cilantro