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A rich, creamy soup that captures all the flavors of chicken enchiladas in a warming bowl. Like Chili's famous version but made at home.
Essential Ingredients and Selection Guide
- Masa Harina: Essential for authentic texture
- Enchilada Sauce: Homemade preferred
- Velveeta: Creates silky texture
- Rotisserie Chicken: Pre-cooked saves time
- Mexican Spices: Fresh, not expired
Detailed Step-by-Step Instructions
Aromatic Base
Heat oil in 12-quart pot. Sauté onions with spices until softened.
Create Thickener
Whisk masa harina with 4 cups broth until smooth. Add to pot, cook 2-3 minutes.
Build Soup
Add remaining broth, enchilada sauce, tomatoes. Bring to boil.
Add Proteins
Stir in Velveeta until melted. Add shredded chicken.
Final Assembly
Simmer 5 minutes. Top with tortilla strips, sour cream.
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Storage Tips
- Refrigerate up to 4 days
- Freeze individual portions up to 3 months
- Reheat gently with extra broth
Make-Ahead Success
- Prep spice mix advance
- Use prepared enchilada sauce
- Shred chicken day before
Topping Suggestions
- Fresh avocado
- Mexican crema
- Crispy tortilla strips
- Fresh cilantro
- Lime wedges
- Diced jalapeños
This soup thickens as it stands. When reheating, thin with hot broth to desired consistency. For slow cooker version, add cheese last 30 minutes to maintain proper texture.
The key to success is properly incorporating the masa harina - whisk thoroughly with hot broth and cook until raw flour taste disappears.
Additional Recipe Notes
Variations
- Green enchilada sauce for milder flavor
- Add corn or black beans
- Use pepper jack cheese for extra heat
Slow Cooker Method
- Sauté aromatics first
- Combine ingredients except cheese in cooker
- Cook 6 hours on low
- Add cheese last 30 minutes
Troubleshooting
- Too thin: Add masa/broth slurry
- Too thick: Add hot broth gradually
- Grainy: Lower heat when melting cheese
Temperature Tips
- Simmer, don't boil after adding cheese
- Keep at serving temperature below boiling
- Reheat gently to prevent separation
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This soup delivers the comfort of enchiladas in a bowl. Perfect for busy weeknights or feeding a crowd, with make-ahead and freezer options for convenience.
Remember: quality ingredients make the difference - especially in the enchilada sauce and spices. Taste and adjust seasonings before serving.
Frequently Asked Questions
- → What is masa harina?
- Masa harina is corn flour treated with lime. It thickens the soup and adds authentic corn flavor.
- → Can I use regular cheese?
- Velveeta melts smoothly without separating. Regular cheese may become stringy. If substituting, use cheese that melts well.
- → Is this soup spicy?
- It's mildly spicy from cayenne. Adjust spices or use mild enchilada sauce for less heat.
- → Can I freeze this soup?
- Not recommended as dairy-based soups can separate when frozen and reheated.
- → Can I use raw chicken?
- Yes, cook and shred chicken first. Rotisserie chicken saves time without sacrificing flavor.