Sunday, October 19, 2014

Chicken Enchilada Soup - Chili's Copycat Recipe

I am not going to lie, both the Hubby and I were sick this week, so we didn't do too much advance planning for tonight's soup.  As I was combing through recipes today, I ran across a copycat recipe for Chili's Chicken Enchilada Soup.  It's my favorite thing to order off of their menu (okay, well that and their margaritas), so I knew we just had to try it tonight.  Ours ended up being a little heartier than Chili's as we added corn and black beans, but it tasted just like the real thing.  Enjoy!

Chicken Enchilada Soup

Chicken Enchilada Soup

1 pound of chicken
3 cups of chicken stock
1/4 cup flour
1/4 cup corn starch
1 10 oz can of red enchilada sauce
8 oz shredded sharp cheddar cheese
1 onion
2 tablespoons vegetable oil
1 can of black beans
1 can of sweet corn
1 small can of diced green chilies
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon minced garlic
sour cream and tortilla strips for toppings

Start by fully cooking the chicken and shredding it. Once you've got a good start on that, begin heating the oil in a large pot. Finely chop the onion and saute until it is clear. Then add the garlic and saute until you get a hint of brown. Turn the heat down to medium-low. Add flour, corn starch, and chicken stock to the pot and whisk everything together. As this is heating up, add the black beans, corn, green chilies and dry seasonings. Stir everything together well and bring to a simmer. Slowly add in the cheese while stirring. Heat for 10 more minutes, stirring occasionally. Serve with sour cream and tortilla strips.

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