Chicken Enchilada Soup is cheesy, hearty and quite addicting. You can add rotisserie chicken in at the end to make this a quicker weekend soup, or let it stew all day with raw chicken and let the flavors really marry together
1cupMexican blend grated cheeseMonterey/Cheddar works
1cupPico de Gallo
In a large pot, Sautee onion and garlic for about 2 minutes until fragrant. Pour in chicken broth
While your brow is simmering, whisk in water into a large bowl with masa until well incorporated. Slowly stir into pot with broth.
Stir in cubed Velveeta cheese and enchilada sauce along with chili powder, cumin, smoked paprika, and salt. Stir occasionally on low heat until cheese is melted
Stir in hand shredded rotisserie chicken and let simmer on low for at least 5 minutes. Serve with garnishes and enjoy!
Instead of the seasonings listed you can also you a taco season blend which works just as good! If you want to use raw chicken, Add in the beginning when sautéing onion and garlic. Simmer for 4-6 hours with remaining ingredients.