I don’t generally like to cook with “nuclear food” and Velveeta cheese definitely fits into that category. However, I make an exception for this soup. It’s worth it. I got the basic recipe from Tami, who suggests substituting regular diced tomatoes if you don’t want your soup too spicy.
Don’t skip the part where you add crumbled tortilla chips on top.
Makes 10 servings (about 1 cup each)
1 TBL olive oil
1/2 cup diced onion
2 cloves garlic, minced
4 cups chicken broth (if using homemade, strain out any herbs and spices)
1 cup masa harina (see note)
1 1/2 cups boiling water
1 can Ro-Tel
1 1/2 cups water
2 cups Velveeta cheese, chopped (1 pound)
1 1/4 cup enchilada sauce (I use homemade)
2 tsp cumin
3 cups shredded cooked chicken
Saute onion in olive oil in a large Dutch oven until soft. Add garlic and cook 2 more minutes. Add chicken broth. Turn down to simmer.
In a large mixing bowl, combine masa harina and boiling water and whisk until lumps are removed. Stir into broth mixture. Add Ro-Tel and remaining water.
Stir in Velveeta, enchilada sauce, cumin and chicken. Bring soup to a boil, then reduce heat and simmer 30 to 40 minutes or until soup is at desired thickness.
Serve with crumbled tortilla chips on top and a sprinkle of cilantro.
This soup is great the next day and will be thicker after reheating.
Note: See image above for what the package of Masa Harina looks like. It’s a very finely-ground corn flour used to make tortillas. You might find it in the baking aisle near the flour or in the ethnic-foods section of your supermarket. I can only find Masa Harina in a 5-pound bag. I keep it in the freezer as opened packages of masa don’t keep for too long.
Carb Count does not include chips. Read the label on your favorite tortilla chips: I used Utz Restaurant Style, which are 18g/carb per ounce.
copyright 2014 Barb Szyszkiewicz