easy cheesy enchilada soup

Name: Easy Cheesy Enchilada Soup
Prep time: 30 min
Cook time: 1 h
Yield: 6
Ingredients: 2-3 pound(s) chicken breasts, boneless and skinless- diced; 1 package(s) taco seasoning mix; 1 large onion- chopped; 4 tablespoon(s) butter; 2/3 cup(s) all purpose flour; 32 ounce(s) chicken broth; 12-16 ounce(s) velvetta cheese- cubed; 8 ounce(s) cheddar or monteray jack cheese, shredded; 1 jar(s) salsa- mild, medium- hot- your choice; 2 tablespoon(s) 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(es) sliced green onions for garnish; - fritos or tortilla chips for garnish; 1 pint(s) sour cream for garnish

(1 RATING)

55 Pinches 2 Photos

Leslie Campbell

Valley Falls, NY

Updated on Sep 18, 2011

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.

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield 6-8 serving(s)

Ingredients

2-3 pounds chicken breasts, boneless and skinless- diced
1 package taco seasoning mix
1 large onion- chopped
4 tablespoons butter
2/3 cup all purpose flour
32 ounces chicken broth
12-16 ounces velvetta cheese- cubed
8 ounces cheddar or monteray jack cheese, shredded
1 jar salsa- mild, medium- hot- your choice
2 tablespoons olive oil
1 jar red or green enchilada sauce
1 can whole kernal corn- drained
1 can black beans- drained
2 bunches sliced green onions for garnish
- fritos or tortilla chips for garnish
1 pint sour cream for garnish

How To Make easy cheesy enchilada soup

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.

Step 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.
Step 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.
Step 4

Add the Velvetta, shredded cheese, corn, black beans, enchilada sauce and salsa and cook over medium low heat until the cheeses are melted.
Step 5

Add in the chicken and heat through but do not boil.
Step 6

Serve and garnish with the Fritos/tortilla chips, sour cream and green onion.
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