Chicken Enchilada Soup (chili's Copycat)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 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

Recipe

• 1 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.
• 2 add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• 3 add chicken broth & refried beans. whisk until blended.
• 4 add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• 5 shred the chicken into small, bite-size pieces and add it to the pot.
• 6 reduce heat and simmer soup for 30-40 minutes or until thick.
• 7 serve soup in cups or bowls. can garnish with shredded cheddar cheese, crumbled corn tortilla chips, olives or pico de gallo.