Enchilada Soup
Creamy Enchilada Soup, rich in flavor and perfect for a cold night!
6 - 8
5 Minutes
30 Minutes
35 Minutes
Ingredients
- 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 ½ cups chicken broth
- 2 ½ 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
- ½ teaspoon cumin
- Salt & pepper to taste
- 1 cup Monterey Jack cheese
- 1 cup crushed tortilla chips
- ¼ cup cilantro, chopped
Directions
- In Dutch oven (or large pot), heat butter. Season chicken with garlic powder, salt and pepper.
- Cook chicken at medium high heat for 10-14 minutes, flipping halfway, or until cooked through. Remove from pot and set aside in foil.
- Add onions to pot, cook for 5 minutes, or until translucent.
- Add garlic, cook 1 minute.
- Add chicken broth and stock. Bring to boil.
- While waiting, in medium bowl combine masa harina and water. Whisk until smooth.
- Remove chicken from foil and chop into small pieces, set back in foil.
- Add masa harina mixture to pot, whisking constantly until combined and no clumps remain.
- Stir in LA VICTORIA® Enchilada Red Sauce and Velveeta cheese. Cook until melted.
- Then, stir in chicken, half of LA VICTORIA® Green Chiles, chili powder and cumin.
- Taste and add salt or pepper if needed.
- Garnish with Monterey Jack cheese, the remaining half of LA VICTORIA® Green Chiles, crushed tortilla chips and cilantro.