Chicken Enchilada Soup Recipe

Ingredients

1/4 cup Vegetable Oil

1/8 cup Chicken Base

1 1/2 cups Diced Yellow Onions

1 1/4 teaspoons Salt

1 teaspoon Ground Cumin

1 teaspoon Chili Powder

1 teaspoon Granulated Garlic

1/4 teaspoon Cayenne Pepper

1 cup Masa Harina (Corn Flour)

2 quarts Water, divided

1 cup Crushed Tomatoes

1 pound Velveeta Cheese, cubed

1 1/2 pounds Boneless Chicken, cooked and shredded

Garnish:

1 package Shredded Mexican Cheese Blend

1 bag Tortilla Strips or Tortilla Chips

1 small container of Pico or Salsa

In a large pot, place Vegetable Oil, Chicken Base, Onions, and Spices. Sauté until Onions are soft and clear (about 5 minutes).

In another container, combine the Masa Harina with 1 quart Water and stir until all the lumps dissolve.

Add the Masa Harina/Water mixture to the sautéed Onions and bring to a boil. Cook an additional 2-3 minutes, stirring constantly.

Add remaining Water to the pot along with Crushed Tomatoes and return to a boil, stirring occasionally.

Add Velveeta Cheese cubes slowly, stirring until it melts.

Add Chicken; heat and serve.

Garnish with Shredded Mexican Cheese Blend, Tortilla Strips (or crumbled Tortilla Chips), and Pico (or Salsa).