Chicken Enchilada Soup is a Chili's copycat and our favorite soup ever. Cheesy, spicy, creamy and filling.
Author Adapted from Lindsay's Lucious
Ingredients
2Tbsp.olive oil
1mediumyellow onion, finely diced
4clovesgarlic, minced
1quartchicken stock
1Tbsp.chicken soup base
2tsp.cumin
2tsp.chili powder
1/2tsp.black pepper
18 oz.can tomato paste
20oz.red enchilada sauce
1cupmasa harina (found in the Mexican food aisle)
16oz.Velveeta, cubed
1cupshredded Colby Jack cheese
122 oz.bag precooked, diced chicken
1cupfrozen corn
1canblack beans, rinsed and drained
Garnish: sour cream, tortilla strips/chips, shredded cheese, pico de gallo,
Instructions
Add oil to a medium sized skillet over medium-low heat. Once hot, add onion and saute for 2 to 3 minutes, until translucent and soft. Add garlic and cook another minute. Add to your slow cooker.
Add all remaining ingredients except for the chicken, corn, black beans and garnishes. Stir until combined. You may need a whisk to incorporate the masa harina. Cook on high for 2 hours or low for 4 hours. Stir occasionally.
During the last 45 minutes add the chicken, corn and black beans. Top with desired garnishes.