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easy cheesy enchilada soup

(1 rating)
Headnurse1961 avatar
Recipe by
Leslie Campbell
@Headnurse1961
Valley Falls, NY

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 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr

Ingredients For easy cheesy enchilada soup

  • 2-3 lb
    chicken breasts, boneless and skinless- diced
  • 1 pkg
    taco seasoning mix
  • 1 lg
    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
    salsa- mild, medium- hot- your choice
  • 2 Tbsp
    olive oil
  • 1 jar
    red or green enchilada sauce
  • 1 can
    whole kernal corn- drained
  • 1 can
    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

  • 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.
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