Disneyland’s Cheesy Enchilada Soup is a creamy, cheesy, hearty soup that is loaded with veggies and flavor. Super delicious and super easy to make! You can find it seasonally at the Jolly Holiday Cafe.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
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Why I Love this Recipe
I LOVE Disneyland and Disney World, especially the food! Whenever I find a Disney recipe that is simple enough to make at home, I do it.
This recipe totally fits the bill. It is quick, easy and delicious. I’ve made multiple enchilada soup recipes before, but Disneyland’s Cheesy Enchilada Soup is the first one that tasted and smelled just like an actual cheese enchilada!
When the soup was coming together I made my husband run over and smell it. He immediately had to taste it. It was that good.
Where to Get Cheesy Enchilada Soup at Disneyland
This yummy soup is available seasonally at the Jolly Holiday Bakery and Cafe on Main Street U.S.A.
It is packed with veggies and is hearty enough to fill you up.
Try it in a bread bowl, pair it with a slice of Sweet Moist Cornbread, or make you own homemade tortilla chips and you will have a delicious, comforting meal that will make you reminisce about your last visit to Disneyland!
Helpful Kitchen Tools
Disneyland Enchilada Soup Ingredients
- Olive Oil
- Chicken Breasts, diced
- Yellow Onion, chopped
- Garlic, minced
- Red Bell Pepper, diced
- Can of Corn
- All-Purpose Flour
- Chicken Broth
- Enchilada Sauce
- Chili Powder
- Salt
- Black Pepper
- Sugar
- Tapatio Hot Sauce
- Worcestershire Sauce
- Heavy Cream
- Sour Cream
- Black Beans, drained and rinsed
- Cheddar Cheese
Toppings
- Tortilla Strips
- Sour Cream
- Cilantro
- Green Onions
- Shredded Cheese
How to Make Disneyland’s Cheesy Enchilada Soup
- Begin by prepping your chicken and veggies. They will all need to be diced into bite-size pieces.
- Heat up the oil in a large soup pot and add the diced chicken and chopped onion.
- Cook that until the the chicken is no longer pink and the onions are translucent.
- Add the garlic, peppers and corn and cook for a couple more minutes.
- Sprinkle the flour over the top and stir until incorporated.
- Add the chicken broth, enchilada sauce, spices, hot sauce and Worcestershire. Bring that to a boil. Lower the heat and simmer for 15 minutes.
- Stir in the sour cream, heavy cream, shredded cheddar cheese and black beans.
- Once the cheese is melted and everything is incorporated, it is ready to serve!
- Top the soup with tortilla strips, shredded cheese, sour cream, chopped cilantro and green onions.
Tip: You can make this soup earlier in the day and keep it warm in a crockpot until ready to serve!
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Make sure you Pin Disneyland’s Cheesy Enchilada Soup and make it soon! If you do, tag @mommymouseclubhouse on Instagram. I want to see your creation!
Check out more Disney Recipes and Disney Tips from The Mommy Mouse Clubhouse!
Disneyland's Cheesy Enchilada Soup
Disneyland's Cheesy Enchilada Soup is a creamy, cheesy, hearty soup that is loaded with veggies and flavor. Super delicious and super easy to make! You can find it seasonally at the Jolly Holiday Cafe.
Ingredients
- 2 Tablespoon Olive Oil
- 2-3 Chicken Breasts, cut into bite sized pieces
- 1 Medium Yellow Onion, chopped
- 1 Tablespoon Garlic, minced
- 1 Red Bell Pepper, chopped
- 1 Can Corn, 15 ounces
- 1/2 Cup All-Purpose Flour
- 5 Cups Chicken Broth
- 2 Cups Enchilada Sauce
- 1 1/4 Teaspoon Chili Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1 1/4 Teaspoon Sugar
- 1 Teaspoon Tapatio Hot Sauce
- 1 Teaspoon Worcestershire Sauce
- 1/2 Cup Heavy Cream
- 1/4 Cup Sour Cream
- 2 Cups Cheddar Cheese
- 1 Can Black Beans, drained and rinsed
Garnish
- 1 Package Tortilla Strips
- 1/4 Cup Cilantro, chopped
- 1/4 Cup Green Onions, Chopped
- Cheese, shredded
- Sour Cream
Instructions
- Heat oil in a large saucepan over medium heat. Add the diced chicken and chopped onion. Cook until chicken is no longer pink and the onions are translucent.
- Add the garlic, bell pepper and corn. Cook for about 2 minutes, then sprinkle with flour and stir until incorporated.
- Stir in chicken broth, enchilada sauce, chili powder, pepper, sugar, hot sauce and Worcestershire sauce. Bring to a boil. Lower the heat and simmer for 15 minutes.
- Stir in sour cream, cheddar cheese and black beans.
- Garnish with tortilla strips, cheese, sour cream, chopped cilantro and green onions.
Notes
*If the soup does not thicken to your liking, prepare a roux. In a separate pan, melt 1/4 cup of butter and whisk in 1/4 cup of flour. Add 1 cup of soup. Then 3 more cups. Stir until thickened. Add the mixture back into the pot of soup and incorporate. *You can transfer the soup to a slow cooker to keep warm if you will be serving the soup later.
Nutrition Information:
Yield: 8 Serving Size: 1 BowlAmount Per Serving: Calories: 404Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 62mgSodium: 1730mgCarbohydrates: 34gFiber: 6gSugar: 10gProtein: 17g