Chicken Enchilada Soup


  • 1 tablespoon vegetable oil
  • 1 pound chicken breast filets
  • ½ cup onion, diced
  • 1 clove garlic, pressed
  • 4 cups chicken broth
  • 1 heaping cup Instant Corn Masa Mix
  • 1 cup enchilada sauce
  • 1 (16-oz) Velveeta cheese
  • 1 tsp salt
  • 1 tablespoon chili powder
  • ½ tsp cummin
  • 3 cups water
  • Garnishes: shredded cheddar cheese, tortilla chips, sour cream


  1. Add 1 tablespoon of oil to a large pot over medium heat.
  2. Add chicken breast to pot and brown for 4-5 minutes per side.
  3. Set chicken aside.
  4. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions become translucent.
  5. Add chicken broth.
  6. Combine corn masa mix with 2 cups of water in a medium bowl and whisk until blended.
  7. Add masa mixture to pot with onions, garlic and broth.
  8. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  9. Shred the chicken into small, bite-sized pieces and add it to the pot.
  10. Reduce heat and simmer soup for 30-40 minutes or until thick.
  11. To serve, crumble tortilla chips in soup bowl, add soup, and garnish with shredded cheddar cheese and sour cream.