a play on chili's enchilada soup.

having a pretty kitchen really does make me want to cook more.  stand in a gorgeous kitchen for an hour?  ok!

& the gorgeous rainy weather really makes me want to eat soup.  i love soup!  i also have a small love for chili's.  not as much as armstrong, but i do love some chili's :)  so when i saw a pin for chili's chicken enchilada soup on pinterest, it was food love at first sight.

ps don't let the long list of ingredients fool you.  this is super easy & not expensive.  also, don't let the velveeta turn your nose up either.  i am, in general, not for processed cheese unless queso or grilled cheese is involved.  but i cut the original recipe's amount in half & it does add a good flavor & creamy texture. this soup makes a gigantic amount, so you really aren't eating that much processed cheese.  promise.

chili's chicken enchilada soup

adapted from: lindsey's luscious

2T evoo

1 T minced garlic

1 large yellow onion, diced

4 green onions, sliced

1 bell pepper, diced

1 quart chicken stock

1 c water

2 chicken bouillon cubes

8 oz tomato sauce

10 oz enchilada sauce

8 oz velveeta, cubed

2 tsp cumin

2 tsp chili powder

1/2 tsp cayenne

salt & pepper

 6 small corn tortillas,  diced

1 lb chicken breast, cooked & diced

1 can corn

1/2 c shredded jack cheese

garnish with a fresh pico de gallo & tortilla strips

1. in your handy dandy gigantic dutch oven, heat the oil over medium high heat.  add garlic, both onions, & bell pepper.  saute  until tender-ish.

2. add the stock, water, boullion, both sauces, velveeta, spices, tortillas, chicken, & corn.  stir it all together.  bring to a boil.  then reduce heat to low & simmer for awhile.  i would suggest at least an hour.  soup really does get better the longer you let those flavors fall in love.

{by the way, the original recipe's author stated:

"most of the recipes that i found online called for one or two cups of masa harina to thicken the soup.  the store i was shopping in didn't carry that, so i got the brilliant idea to just chop up some corn tortillas & let them dissolve in the soup.  it worked perfectly & gave the soup great flavor... just like chicken enchiladas!"  

i thought that was pretty brilliant myself.  & i didn't want to search for masa harina.  so i went with it.  & enjoyed it a lot.}

3. in the last 5 minutes or so, add the jack cheese.  if you add it early, it can clump on the bottom of your pan.  i don't like that.  so i add it at the end.  

by the way, this is the perfect time to taste your soup!  need more salt or spice or water?  add it, friends!  soup is great in this way... you can always make it even better.

4. serve with your favorite homemade pico de gallo {chopped tomatoes, green onion, & salt!} & tortilla strips {you know you have to buy way more than 6 corn tortillas, so cut them into strips, sprinkle with salt, & broil on low until crispy!}.  

comfort food without too many of those comfort calories.  i bet you & the husband will love it.

love love,

kjp.