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Chicken Enchilada Soup

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“This is a recipe I adapted for my son's first birthday party. It works really well in a crock pot - just add the sauteed onion mixture to the chicken and water in the crock pot and cook on low for 3-4 hours. Remove the chicken and shred and add the masa harina mixture 30 minutes before the end. Stir in chicken and cheese before serving. It doubles beautifully if you're feeding a large crowd. You can even freeze unused portions - just add more velveeta when reheating.”
1hr 30mins

Ingredients Nutrition


  1. In a large pot, poach chicken breasts in 1½ quarts water. When the chicken is cooked, remove from the water. Skim the solids from water and reserve. When the chicken is cool enough to handle, shred and set aside.
  2. While the chicken is cooking, sauté onions with the chicken base and spices in the vegetable oil until soft and clear.
  3. In another container, mix the masa harina with the remaining water and stir until the lumps dissolve. Add to sautéed onions and bring to a boil. Cook an additional 2-3 minutes, stirring constantly.
  4. Add reserved water to the pot and add tomatoes. Return to a boil, stirring occasionally. Add cheese and stir until it melts, then stir in shredded chicken. If desired, garnish with shredded cheddar and tortilla chips.

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