Chicken Enchilada Soup

The hint of masa added to this soup gives you the hint of a corn tortilla making this a soup reminiscent of a chicken and cheese enchilada.  YUM!

The special seasoning blend is featured in my Soups eCookbook and can be made ahead in bulk or single bags for easy meal time preparations any time!


5 ½ tablespoons Chicken Enchilada Soup Seasoning Blend* (or one single use blend recipe)
4 cups water
1 cup milk
1 10.75-oz can cheddar cheese soup
1 14.5-oz can diced tomatoes
1 cup precooked and shredded chicken


  1. Place all of the ingredients in a soup pot and bring to a simmer.  Continue to simmer for 15 minutes.
  2. To serve, consider topping each bowl with a dollop of sour cream, some fresh diced tomatoes and avocado, a handful of shredded cheddar cheese and some crushed up tortilla chips.  OR…serve just as it is and enjoy the great flavor of this simple soup!

The Story...
After creating the quick and easy version of the slow cooked Tortilla Soup I loved, I was inspired again by a soup served at a local restaurant (this time a well known chain).  This bowl of Chicken Enchilada Soup had many flavors similar to that of my homemade tortilla blend, but one distinctive difference; the flavor of a corn tortilla in the soup.  Knowing the main ingredient to make corn tortillas is Masa Harina, it was just a simple math equation {a+b=c}.  In this case, Tortilla Soup Blend + a touch of Masa Harina = Chicken Enchilada Soup.  It was only a matter of time before we realized this seasoning blend was just the beginning of a long line of fabulous favorites we’d create in the kitchen.
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