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Enchilada Soup

Creamy Enchilada Soup, rich in flavor and perfect for a cold night!

6 - 8
5 Minutes
30 Minutes
35 Minutes


  • 2 tablespoons butter
  • 1-pound chicken thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 1/2 cups chicken broth
  • 2 1/2 cups chicken stock
  • 1 cup masa harina
  • 2 cups water
  • 1 cup LA VICTORIA® Red Enchilada Sauce
  • 16-ounces Velveeta cheese, cut into cubes
  • 7.5-ounce LA VICTORIA® Diced Green Chiles, 3 ounces separated
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt & pepper to taste
  • 1 cup Monterey Jack cheese
  • 1 cup crushed tortilla chips
  • 1/4 cup cilantro, chopped


  1. In Dutch oven (or large pot), heat butter. Season chicken with garlic powder, salt and pepper.
  2. Cook chicken at medium high heat for 10-14 minutes, flipping halfway, or until cooked through. Remove from pot and set aside in foil.
  3. Add onions to pot, cook for 5 minutes, or until translucent.
  4. Add garlic, cook 1 minute.
  5. Add chicken broth and stock. Bring to boil.
  6. While waiting, in medium bowl combine masa harina and water. Whisk until smooth.
  7. Remove chicken from foil and chop into small pieces, set back in foil.
  8. Add masa harina mixture to pot, whisking constantly until combined and no clumps remain.
  9. Stir in LA VICTORIA® Enchilada Red Sauce and Velveeta cheese. Cook until melted.
  10. Then, stir in chicken, half of LA VICTORIA® Green Chiles, chili powder and cumin.
  11. Taste and add salt or pepper if needed.
  12. Garnish with Monterey Jack cheese, the remaining half of LA VICTORIA® Green Chiles, crushed tortilla chips and cilantro.