Easy Cheesy Enchilada Soup

Leslie Campbell

By
@Headnurse1961

I had a similar soup like this at work last week and it was so good I came up with my own version. You can change the amount of spiciness to your liking.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Ingredients

2-3 lb
chicken breasts, boneless and skinless- diced
1 pkg
taco seasoning mix
1 large
onion- chopped
4 Tbsp
butter
2/3 c
all purpose flour
32 oz
chicken broth
12-16 oz
velvetta cheese- cubed
8 oz
cheddar or monteray jack cheese, shredded
1 jar(s)
salsa- mild, medium- hot- your choice
2 Tbsp
olive oil
1 jar(s)
red or green enchilada sauce
1 can(s)
whole kernal corn- drained
1 can(s)
black beans- drained
2 bunch
sliced green onions for garnish
fritos or tortilla chips for garnish
1 pt
sour cream for garnish

Directions Step-By-Step

1
In a large frying pan add the olive oil, chicken breasts and taco seasoning mix. Saute over medium heat until chicken is no longer pink inside. Set aside.
2
In large soup pot add the butter and onions and cook over medium heat until cook onions are translucent. Slowly add the flour, stirring continuously over medium low heat for 2-3 minutes. Don't let it burn.
3
Add the chicken broth to the flour onion mixture a little at a time stirring until thickened for 2-3 minutes over medium heat.
4
Add the Velvetta, shredded cheese, corn, black beans, enchilada sauce and salsa and cook over medium low heat until the cheeses are melted.
5
Add in the chicken and heat through but do not boil.
6
Serve and garnish with the Fritos/tortilla chips, sour cream and green onion.

About this Recipe