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

How to Make Easy Cheesy Enchilada Soup


  • 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.

Printable Recipe Card

About Easy Cheesy Enchilada Soup