Disneyland's Cheesy Enchilada Soup

Disneyland's Cheesy Enchilada Soup is a seasonal delight available at the Jolly Holiday Cafe. This creamy and flavorful soup is packed with veggies and loaded with cheesy goodness. It's a super delicious and easy-to-make dish that will satisfy your cravings for cheesy chicken enchiladas, but in soup form. Don't miss out on this tasty treat during your visit to Disneyland!

5 from 1 vote

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Course: Main Dish

Cuisine: Mexican

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

Calories: 405kcal

Author: Mindy

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
½ Cup All-Purpose Flour
5 Cups Chicken Broth
2 Cups Enchilada Sauce
1 ½ Teaspoons Chili Powder
½ Teaspoon Salt
¼ Teaspoon Black Pepper
1 ½ Teaspoons Sugar
1 Teaspoon Tapatio Hot Sauce
1 Teaspoon Worcestershire Sauce
½ Cup Heavy Cream
¼ Cup Sour Cream
2 Cups Cheddar Cheese
1 Can Black Beans drained and rinsed

Garnish

1 Package Tortilla Strips
¼ Cup Cilantro chopped
¼ Cup Green Onions Chopped
Cheese shredded
Sour Cream

Instructions

Heat up the oil in a large soup pot and add the diced chicken and chopped onion. Cook 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 then add the chicken broth, enchilada sauce, spices, hot sauce and Worcestershire. Bring to a boil then 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.

Video

Notes

*If the soup does not thicken to your liking, prepare a roux. In a separate pan, melt ¼ cup of butter and whisk in ¼ 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.

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