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Chilis chicken enchilada soup

Chili's Chicken Enchilada Copycat Soup Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 10-ounce can diced tomatoes with green chilies
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 10.75-ounce can cream of chicken soup
  • 1 cup Velveeta cheese cubed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Tortilla strips shredded cheese, and sour cream for topping

Method
 

  1. Heat oil in a large pot over medium-high; cook chicken 5-6 minutes until browned and cooked through and set aside.
  2. Sauté onion and pepper in same pot 4-5 minutes until softened; cook garlic 1 minute more.
  3. Stir in broth, tomatoes with green chilies, beans, and corn.
  4. Add chili powder, cumin, paprika, salt, and pepper; boil, reduce heat, and simmer 15 minutes.
  5. Return chicken; stir in cream of chicken soup.
  6. Add Velveeta; stir until completely melted and soup is creamy and smooth.
  7. Simmer another 10 minutes, stirring occasionally; adjust seasoning to taste.
  8. Serve hot topped with crispy tortilla strips, cheese, sour cream, and optional fresh cilantro.