This is one of Hubby’s favorite soups! The recipe comes from a knock off of Chili’s Chicken Enchilada Soup and I’ve adapted it even further to be completely shelf stable. It’s pretty doggone tasty and will definitely bring a smile to your face on a cold winter night.

{And, yes, this picture was a bit of an afterthought, so I’d already eaten part of my meal and the soup just looks like it’s a big bowl of cheese… but I promise it’s yummy! }

Chicken Enchilada Soup

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Ingredients:

• 1-2 Tbsp vegetable oil
• 1 pint canned chicken, drained and rinsed
• 1 tsp McCormick’s Grilled Montreal Chicken seasoning
• 2 Tbsp dried minced onion
• 1 tsp minced garlic (or 1/2 tsp garlic powder)
• 2 cups chicken broth (or 2 cups water + 1 chicken bouillon cube)
• ½ cup masa harina (can be found in the international aisle, or next to cornmeal)
• 1 ½ cups water
• 1 cup enchilada sauce
• 8 oz Velveeta cheese
• ½ tsp salt
• ½ tsp chili powder
• ¼ tsp cumin
• Garnish with: shredded cheddar cheese, crumbled corn tortilla chips, and/or Pico de Gallo

Directions:

1. Add the vegetable oil to a large pot over medium heat. Add the drained and rinsed chicken and seasoning to hot oil and sauté for 1-2 minutes.
2. Add the onion and garlic and continue to sauté for another minute or so. Add the chicken broth.
3. Combine the masa harina with one cup of the water in a small bowl and whisk until well blended. Add the masa mixture to the pot and stir.
4. Add the remaining water, enchilada sauce, cheese and spices to pot and bring the mixture to a boil. Reduce heat and simmer soup for 30-40 minutes or until thick and the flavors have melded together.
5. Serve in bowls and garnish with chips and cheese and Pico de Gallo, if desired (and available). Makes approximately 6 servings. Enjoy!