Creamy, cheesy, and with just enough heat, this soup is perfect for a cold fall or winter night. Plus it's completely made from scratch and only takes about thirty minutes, start to finish!
Years ago, before we had kids, we used to go to a monthly game day at a friend's home. She and her husband would invite a bunch of younger couples over and we would do a potluck lunch then spend the whole day playing games. It was a blast and always fun to see what types of foods people would bring.
One month, the host made this incredible cheesy soup. A bunch of us asked her for the recipe and for years we made a modified version because the original called for cheesy fiesta soup and Micah isn't a pepper eater. We would use the plain cheddar soup instead. Then when I was on Weight Watchers we switched to using the reduced fat soups.
Can you tell we've used this recipe frequently?
Over the years we've modified it more than I can count but only within the last year have I finally ditched all the canned soups from the original recipe and created a from scratch recipe that tastes amazing and is so simple. Start to finish you can have this soup ready in thirty minutes! This is a great soup for using up leftover rotisserie chicken but I tend to keep cooked diced chicken in my freezer to make it when I don't have a full chicken on hand.
The beauty of this soup is if you want to add some extras like peppers, onions, corn, or beans in, you totally can! I'd cook peppers or onions in a little butter before making the roux for the soup and add them back in with the chicken. I add black beans and corn in at the same time as the chicken quite frequently.
Cheesy Enchilada Soup
4 TBSP butter
4 TBSP flour
1 1/2 cups milk
2 1/2 cup chicken broth (divided)
1 cup cooked chicken (diced or shredded)
1 cup enchilada sauce
2 cups shredded cheese, plus more for topping
optional add-ins - corn, black beans, sauteed onions or peppers
toppings: sour cream, shredded cheese, tortilla strips
In a 4qt saucepan, melt butter over low-medium heat. Whisk in flour and cook for two minutes to a light golden brown.
Whisk in the milk and 1/2 cup of chicken broth and continue stirring while mixture thickens.
Add in cooked chicken, enchilada sauce, and remaining broth and stir while soup thickens again.
After soup has thickened stir in shredded cheese and simmer until melted.
Top with sour cream, cheese, and/or tortilla strips. Enjoy!
Yum! I'm ready for a big bowl of this soup right now! Good thing I already added it to the menu for this month.