Chicken Enchilada Soup

I came across this soup recipe while searching the internet for a creative soup to enter into the annual crockpot competition we have amongst the faculty members at Canyon High School.  This recipe was originally supposed to be a “copycat” recipe for Chili’s famous Chicken Enchilada Soup. I have made quite a few changes to the original recipe and I think my version is better than Chilis.  It must be, because this soup won first place in that year’s competition!

12 servings (You can easily half this recipe if you don’t want this much soup)

1 tablespoon vegetable oil (I always use bacon grease for flavor)

1 – 1.5 lbs chicken breast (4 fillets)

1/2 cup diced onion

1 clove of garlic minced

4 cups chicken broth

1 cup masa harina

3 cups water

2 cups enchilada sauce

3 cups of shredded sharp cheddar cheese (do not use pre-shredded)

1 tsp salt

2 Tbs Chili Powder

1 tsp cumin

1 container of pre-made pico de gallo (found in the produce section)

Garnish (all the following are optional toppings)

Shredded cheese


crushed tortilla chips

chopped green onions


  1. Add 1 tablespoon of oil to a large pot over medium heat.  (I have learned that using a good quality pot is necessary for this soup.  It burns very easily)
  2. Add chicken breasts to pot and brown for 4-5 minutes per side.
  3. Set chicken aside.
  4. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
  5. Add chicken broth.
  6. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
  7. Add masa mixture to pot with onions, garlic and broth.
  8. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  9. Shred the chicken into small, bite-size pieces and add it to the pot.
  10. Reduce heat and simmer soup for 30-40 minutes or until thick.
  11. Remove from heat and add the container of pico de gallo.  Stir until well blended

Garnish with your choice of toppings.  I use guacamole, cheese, and green onions



One thought on “Chicken Enchilada Soup

  1. Pingback: Black Bean Soup | Hungry Hugheys

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