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Dice the chicken breasts into small, bite-sized cubes. Dice the onion and mince the garlic.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken, onion, and garlic.
Sauté until the chicken is lightly browned and the onions are soft.
Season with salt, pepper, chili powder, and ground cumin. Stir to combine.
Pour in the red enchilada sauce, water, and chicken broth. Stir everything together.
In a separate bowl, whisk together the masa harina and warm water until a smooth slurry forms.
Pour the masa slurry into the soup, stirring as you pour to prevent clumps. This will thicken the soup.
Add the cubed processed cheese to the soup and stir until it is completely melted and incorporated.
Reduce the heat to low and let the soup simmer for about 20 minutes, allowing it to thicken and the flavors to meld.
Ladle the finished soup into bowls. Garnish with tortilla strips, a spoonful of pico de gallo, and a sprinkle of shredded cheddar jack cheese before serving.
Store in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop over medium heat, stirring occasionally.
Yes. Use about 3 cups shredded rotisserie chicken and skip the cooking step, adding it directly when the broth comes together.
Substitute with salsa (red or verde) or a combination of tomato sauce with chili powder and cumin, adjusting spices to taste.
Reduce the chili powder to 1½ tsp, use a milder enchilada sauce brand, or add a splash of cream to mellow heat.
Yes. Store in the refrigerator up to 3 days or freeze up to 2 months (freeze before adding dairy if using cream); reheat gently on the stovetop.
Once cooled slightly, use two forks to pull the chicken apart, or shred with your hands for quicker, finer shreds.
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