This easy CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1 tablespoon vegetable oil 1 lb chicken breast fillet (approx. 3 fillets) 1?2 cup diced onion 1 garlic clove, pressed, to taste 4 cups reduced-sodium chicken broth 1 (16 ounce) can refried beans 1 cup enchilada sauce 16 ounces Velveeta cheese 1 teaspoon salt 1 teaspoon chili powder 1?2 teaspoon cumin
DIRECTIONS
Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and saut over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth & refried beans. Whisk until blended. Add enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.
by: Aunt Sukki
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