Chicken Enchilada Soup

Soup and tagged


  • 1/2 cup vegetable oil
  • 1/4 cup chicken base
  • 3 cups diced yellow onions
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon cayenne pepper
  • 2 cups Masa Harina (Mexican flour)
  • 4 quarts water (divided into 1 and 3)
  • 2 cups crushed tomatoes
  • 1/2 pound processed American cheese, cubed
  • 3 pounds cooked chicken, pieced
  • pico de gallo, mixed cheese shreds, and crunchy tortilla strips, to taste


  1. Combine oil, chicken base, onion, and spices in a large pot. Saute until onions are soft and clear, about 5 minutes.
  2. In a large mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking for 2-3 minutes, stirring constantly.
  3. Add remaining 3 quarts of water and crushed tomatoes. Let mixture return to a boil, stirring occasionally.
  4. Add American cheese and chicken. Reduce heat and simmer to desired consistency.
  5. Serve in large bowls. Top with mixed cheese shreds, pico, and tortilla strips.