For those of you who love enchiladas, this is the soup for you. I love the combination of chicken, melted cheese, and enchilada-ness topped off with chips and sour cream. MMMM. Every time my husband and I make this for other people, they always request the recipe, without fail. If you are looking for a new soup to try for those rainy days, look no further.....you won't go wrong here!
1 tablespoon vegetable oil
1 clove garlic
1/2 cup diced onion
3 chicken breasts, cooked and shredded
4 cups chicken broth
1 cup masa harina tortilla flour
3 cups water
1 cup enchilada sauce (red or green)
16 oz velvetta
1 tsp salt
1 tsp chili powder
1 tsp cumin
1. In a large pot, cook oil and onions until onions are translucent. Then add garlic and cook for an additional 30 seconds.
2. Add the rest of the soup ingredients. Heat through.
2. Bring to a boil until soup thickens, then remove from heat..
3. Serve with tortilla chips, salsa, and sour cream.