Easy Cheesy Enchilada Soup

Leslie Campbell


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.

★★★★★ 1 vote
30 Min
1 Hr


2-3 lb
chicken breasts, boneless and skinless- diced
1 pkg
taco seasoning mix
1 large
onion- chopped
4 Tbsp
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


1In 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.
2In 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.
3Add the chicken broth to the flour onion mixture a little at a time stirring until thickened for 2-3 minutes over medium heat.
4Add the Velvetta, shredded cheese, corn, black beans, enchilada sauce and salsa and cook over medium low heat until the cheeses are melted.
5Add in the chicken and heat through but do not boil.
6Serve and garnish with the Fritos/tortilla chips, sour cream and green onion.

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