Gather
- Olive Oil
- 1 Yellow Onion
- 1 Tablespoon Minced Garlic
- 5 Cups Chicken Broth
- 1 Cup Masa Harina
- 2 Cups Warm Water
- 1 16oz Can Red Enchilada Sauce
- 3 Large Chicken Breasts
- 1/2 Tablespoon Chili Powder
- 1/4 Tablespoon Cumin
- 2 Teaspoons Salt
- 8oz Velveeta
- Fresh Cilantro
Let's get cooking!
- This warm, cheesy, creamy soup is perfect for staying cozy in the cold weather! To get started, grab a skillet, a large pot or stock pot, a small mixing bowl, a spatula, a wooden spoon, a cutting board, a sharp knife, a 1-cup measuring cup, a teaspoon, and a tablespoon.
- Chop the onion into narrow strips, then saute in olive oil along with the garlic over medium heat until softened.
- Add the onion and garlic to the soup pot, pour in all the broth, and bring to a boil, stirring occasionally.
- In a separate bowl mix the warm water and Masa Harina until combined, it may be grainy but should not contain large lumps. Stir the mixture into the broth mixture.
- Add enchilada sauce and Velveeta to the broth mixture, stirring until completely melted and combined, then reduce heat.
- Cube the chicken breasts and add to the skillet with olive oil, cooking all the way through. Add a pinch of salt, pepper, chili powder, and cumin while cooking.
- Add the cooked chicken, salt, pepper, chili, and cumin to the cheesy broth soup and mix well. Serve the soup with a sprinkle of fresh cilantro and your favorite toppings. We suggest shredded cheese, sour cream, Fritos, or tortilla chips!
Quick Tip
Cook chicken most of the way through before cubing to retain moisture!
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Quick Tip
Add more kick to your soup with a couple of teaspoons of cayenne pepper and paprika!
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