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Greg’s Chicken Enchilada Soup Recipe

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Looking for an easy Chicken Enchilada Soup recipe? This one is perfect for a chilly day. Click the link for a list of ingredients and instructions. Great for the crockpot. Greg's Chicken Enchilada Soup

Greg's Chicken Enchilada Soup!
  • 2 tablespoons butter
  • 5-6 boneless skinless chicken breasts, cut into ½-inch cubes
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon lemon pepper
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon garlic salt
  • 3-4 bay leaves
  • 4 cans chicken broth
  • 1 can ranch style beans, drained and rinsed
  • 1 can southwestern black beans, drained and rinsed
  • 1 cup corn
  • 1 can stewed tomatoes
  • ½ pound of velveeta cheese
  • 1 stalk of green onions, diced
  1. Melt butter in 6-qt saucepan until sizzling
  2. Add chicken, onion, cumin, lemon pepper,oregano and garlic salt
  3. Cook over medium heat until chicken is no longer pink
  4. Add bay leaves, chicken broth, beans, corn, tomatoes, velveeta cheese, and green onions.
  5. Continue cooking until mixture comes to a boil
  6. Reduce heat to low; cook, uncovered for 30 more minutes.
  7. Just before serving, remove the bay leaves. Enjoy!

Recipe Submitted by Greg & Gina Landers

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Find more in: My Royal Kitchen, Slow Cooker Meals, Soups

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Melissa Garcia AKA The Consumer Queen has been featured in All You Magazine,Wall Street Journal,Ladies Home Journal, The Today Show, Oprah radio Network & More. Melissa is also now blogging full time from home as a career.

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