Now that fall is in full swing I really enjoy warm homemade soup on a chilly day. One of our family’s favorites is cheesy chicken enchilada soup with fresh homemade tortillas to dip in it like crackers or bread. All of us finish our entire bowls, even my picky eaters usually go for seconds!
I made up this recipe about 6 years ago when I needed a homemade soup recipe for a church chili and soup cook off. At the time I just threw together some things I had on hand that sounded good. Later I had to remember what I did because it was such a huge hit!
1/2 white onion diced
1/4 cup butter
1 Tablespoon of flour
1 cup chicken stock
1 cup water
1 cup milk
1 can red enchilada sauce
1 package taco seasoning
1 teaspoon garlic powder
1 can Rotel red sauce or 1 can of regular Rotel puréed
1/2 large block of velveeta cheese cut into 1″ squares
2 cups shredded cheddar cheese
2 cups shredded colby jack or mozzarella cheese
1 1/2 cups shredded cooked chicken breast
Melt the butter in the bottom of a large stockpot over medium heat on your stovetop. Then add the onions and sautée until transparent and a bit caramelized. Next add the flour and let it cook for a bit to make a rue. Make sure to let it cook about 4-5 minutes stirring so the flour taste cooks out.
Next add the stock, water, and milk. Whisk this together and then stir occasionally while you let it come to a boil over medium high heat. Let boil for about 10 minutes. Add the red enchilada sauce, taco seasoning, garlic powder, and Rotel sauce. Whisk and bring back up to a good boil.
Now turn the heat down to medium and add the cubed velveeta and stir until melted. Then add in the shredded cheddar, shredded Colby jack, and the shredded chicken. This should melt pretty quickly. Serve immediately.
I serve it with my homemade flour tortillas and I love scooping up this cheesy and spicy soup with the yummy soft bread. If there is any interest I may post that recipe as well 🙂 thanks for stopping by!