Ingredients

The following ingredients have 12 Servings
  • 2 Tablespoons vegetable oil
  • 1/2 cup diced yellow onion
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 cup Masa Harina (yellow corn flour)
  • 8 cups chicken broth
  • 1 15 oz. can crushed tomatoes
  • 1 10 oz. can red enchilada sauce
  • 1/2 cup salsa
  • 8 ounces Velveeta cheese (cubed)
  • 3 cups chicken (cooked and cubed)
  • Shredded cheese
  • Sour Cream
  • Tortilla Strips

Instruction

  • Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until onion is soft and translucent.
  • In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil.
  • Add the cubed Velveeta cheese and stir until its completely melted in soup. Stir in chicken. Reduce heat to low and let soup simmer 10 minutes.
  • Serve in individual bowls, with shredded cheese, sour cream and tortilla strips.