Cheesy Chicken Enchilada Soup
Cheesy Chicken Enchilada Soup is a thick and hearty soup recipe that comes together in less than 25 minutes.
Cheesy Chicken Enchilada Soup is a thick and hearty soup recipe that comes together in less than 25 minutes.
- 1/4 cup vegetable oil
- 1 tsp garlic powder
- sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 8 cups chicken broth
- 1/4 tsp cayenne pepper
- 1 1/2 cups onion diced
- tortilla strips
- 1 cup masa harina (found in the mexican isle of your gr
- 1 cup of canned crushed tomatoes
- 1 can red enchilada sauce
- 8 oz velveeta cheese cubed
- 3 cups chicken shredded (i buy a rotisserie chicken from the deli and pull the
- !toppings
- Carbohydrate 1220.46021602663 g
- Cholesterol 11395.2400029654 mg
- Fat 2542.17451082512 g
- Fiber 0.954450002670288 g
- Protein 2776.64443069635 g
- Saturated Fat 1014.81062738995 g
- Serving Size 1 1 recipe (22688g)
- Sodium 20201.8503441722 mg
- Sugar 1219.50576602396 g
- Trans Fat 182.225343457077 g
- Calories 39213 calories
Step-by-step
- Heat a LARGE (12 quart preferably) pot over medium high heat and add the vegetable oil. Once hot, add the onions and spices and saute until onions are soft and translucent, about 5 minutes.
- In a separate bowl combine the Masa harina with 4 cups of chicken broth and whisk until combined. Pour mixture into the large pot, and stir constantly, cooking, for 2-3 minutes. Mixture will become thick.
- Pour in the remaining chicken broth, enchilada sauce and crushed tomatoes, stir and bring to a boil.
- Add the cubed Velveeta cheese, and stir until melted. Stir in the shredded chicken.
- Serve topped with sour cream and tortilla strips. Enjoy!
Thickening a soup with masa harina rather than a traditional wheat flour slurry changes both the starch gelatinization temperature and the final mouthfeel by introducing a distinct corn flavor through nixtamalized maize. Because masa harina contains no gluten, the thickening agent relies entirely on starch swelling rather than protein network formation, meaning you must whisk it thoroughly into cold liquid before heating to prevent lump formation. When transforming a dairy-heavy recipe, direct ingredient swaps require careful attention to fat ratios so the emulsion does not break when exposed to heat.
Dietary Modifications
Replacing processed cheese products requires finding ingredients that melt smoothly without separating into oil and solids. Cashew cream or a starchy potato-carrot puree can substitute for the melted processed cheese, though you should reduce the chicken broth by one cup to maintain viscosity. If you need a completely corn-free variation, substitute masa harina with a slurry of two tablespoons of arrowroot powder whisked into cool broth during the final five minutes of simmering.
- Refrigerate leftover soup in an airtight container for up to four days.
- Add a splash of warm broth when reheating stored soup because the masa starch continues to absorb liquid over time.
- Stir continuously during the initial thickening phase over medium-high heat to prevent scorching at the bottom of the pot.
