Quick Chicken Enchilada Soup (Print Version)

# Ingredients:

→ Base

01 - 1/4 cup vegetable oil
02 - 1 1/2 cups onion, diced
03 - 1 cup Masa Harina
04 - 8 cups chicken broth

→ Proteins & Dairy

05 - 3 cups shredded chicken (rotisserie chicken recommended)
06 - 8 oz Velveeta cheese, cubed

→ Seasonings

07 - 1 teaspoon cumin
08 - 1 teaspoon chili powder
09 - 1 teaspoon garlic powder
10 - 1/4 teaspoon cayenne pepper

→ Sauces

11 - 1 cup crushed tomatoes
12 - 15 oz enchilada sauce

→ Toppings

13 - Tortilla strips
14 - Sour cream

# Instructions:

01 - Heat large pot over medium high heat, add oil. Add onions and spices, sauté until onions are soft, about 5 minutes.
02 - Whisk Masa harina with 4 cups chicken broth. Add to pot, stir constantly 2-3 minutes until thick.
03 - Add remaining broth, enchilada sauce and crushed tomatoes. Bring to boil.
04 - Add Velveeta, stir until melted. Stir in shredded chicken.
05 - Top with sour cream and tortilla strips.

# Notes:

01 - Use 12-quart pot preferably
02 - Masa Harina found in Mexican aisle

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