If you’re a foodie like me when you find a great Disney copycat recipe for one of your theme park favorites you’ve just gotta try it. I was thrilled to locate the recipe for one of my favorite seasonal soups, Cheesy Enchilada Soup at the Jolly Holiday Bakery Cafe featured on The Disney Food Blog.

This soup is rich in flavor and is full of veggies, but with its creamy base, you’ll find a nice hearty soup that’s excellent on its own, topped with tortilla chips or served up in a bread bowl. So, allow me to invite you into my kitchen, and I’ll share with you how to recreate this amazing soup at home.

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Simple Ingredients

The shopping list for this recipe is straightforward and most ingredients you’ll likely already have at home. I opted to shop at Sprouts for my supplies and came out under $50 for the entire shopping trip. The chicken breasts I bought were a little too large for this recipe, and the next time I make it, I’ll likely only use two of them. However, my husband was a huge fan of how much meat was in this soup, so if you have a carnivore in the house, I’d say the three recommended in the recipe is perfect.

Dicing the Chicken

When you prepare the chicken breasts for this recipe make sure you have a good, sharp knife or set of shearing scissors so that you can get clean blocks of chicken. Because these are going in soup, you’ll want them small enough that when they shrink up after cooking, they are the perfect bite-sized piece.

Heat the Oil and Add the Chicken and Onion

Cook the chicken until it is no longer pink and the onions are translucent. It’s okay to have a little liquid in the pan when you’ve finished this step because you are going to make a nice roux with it later on.

Prep the Vegetables

A can of sweet corn is perfect for this recipe. I selected a nice, large red bell pepper and chopped it up in size comparable to the corn kernels. I use pre-minced garlic that I get from Costco, but you could mash up a couple of cloves and get the same amount pictured in the photo. Add to the pan with the chicken and onions.

Thickening the Soup with a Roux

When you add the flour and stir in, you’ll create a nice roux base for this soup. If it doesn’t thicken up to your liking, you can prepare additional roux and add in. To do this, prepare a separate pan with 1/4 melted butter and whisk in 1/4 flour. Add 1 cup of soup, stir in, and then three more cups and stir in. Then insert the entire mixture back into the main pot.

Spice Up the Sauce

Once you’ve created the ideal thickness to the soup, you’ll add the chicken broth, enchilada sauce, hot sauce, Worcestershire sauce, and seasonings. Let the soup simmer while you prepare the next ingredients.

Cheese Up the Creamy Sauce

I selected a nice sharp cheddar cheese to combine the heavy cream and black beans. The sharpness of the cheese gave the soup a rich flavor when coupled with the spice and chicken. If you don’t like a sharp cheese, a nice medium cheddar will also work for this recipe. Add the mixture to the soup pan and stir in. Turn down the heat and let sit while you prepare all the toppings.

Prep the Toppings

Again, there are many options for how to serve this soup. My favorite is in a fresh bread bowl, but you can also serve in a bowl with various toppings. For this recipe, I selected crushed tortilla chips, green onion, cilantro, cheddar cheese, and a dollop of sour cream. You can customize it however you want since this is a Disney copycat recipe.

Ready to Eat

As soon as you have all your toppings prepared, the soup will be ready to serve. A nice creamy base with hearty vegetables, seasoned chicken and a little zip with the chili. Grab a bowl, load with toppings to your heart’s desire and start serving.

Leftovers Rock

This recipe serves up to eight people, so there will be leftovers to enjoy. It cans and freezes well, so don’t be afraid to make that larger batch and enjoy this Disney copycat recipe a little longer.

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