Begin by heating a LARGE (12 quart preferably) pot over medium-high heat. Add the vegetable oil and allow it to warm up. You'll notice the oil shimmering when it's ready.
Once the oil is hot, add the onions along with the cumin, chili powder, and garlic powder. Sauté these ingredients together until the onions are soft and translucent, which should take about five minutes. This step builds the foundation of flavor!
In a separate bowl, combine the Masa harina with four cups of the chicken broth and whisk until smooth. This mixture will help thicken your soup as it cooks.
Pour the Masa mixture into the large pot with the sautéed onions and spices. Stir constantly for two to three minutes. You’ll notice the mixture thickens up nicely. Keep an eye on it so it doesn’t stick!
Next, pour in the remaining chicken broth, along with the enchilada sauce and crushed tomatoes. Stir everything together and bring the pot to a boil. This is where the magic really starts to happen.
Once you reach a boil, reduce the heat and add in the Velveeta cheese, stirring until it melts completely into the soup. The texture will become creamy and luscious.
Finally, fold in the shredded chicken and let it simmer for a few minutes to allow the flavors to meld together beautifully.
When it’s ready to serve, ladle the Chicken Enchilada Soup into bowls and top with a generous dollop of sour cream and a sprinkle of tortilla strips. Enjoy every spoonful!
