Greg’s Chicken Enchilada Soup Recipe

by Consumer Queen on September 27, 2013| 7318 Pageviews

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!
Prep time
Cook time
Total time
  • 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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About the Author

has written 130 posts on My Royal Kitchen.

Consumer Queen, a.k.a. Melissa, is a mom of 2 and savings specialist who enjoys getting a good deal. She uses her site as a ministry to help moms fight the rising costs of the economy by showing them ways to cut costs through couponing, shopping for sales and frugal tips.

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{ 2 comments… read them below or add one }

Kristen Hills October 7, 2013 at 12:19 pm

This looks AMAZING!!!!!!!


Consumer Queen October 7, 2013 at 1:01 pm

Thanks Kristen!


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