Chili’s Copycat Chicken Enchilada Soup
This soup is even better than Chili’s.
2 Tablespoon olive oil
1 cup chopped onion (or 1/4 cup onion flakes)
1/4 cup celery, finely diced (or 1 teaspoons celery seeds)
2 (10.75 oz) cans Campbell’s Cream of Chicken soup
2 cups chicken broth
2 (5 oz) cans Tyson Premium Chunk White Chicken Breast in Water
1 cup chunky salsa (like La Victoria, Pace, etc)
1 teaspoon chili powder
1 teaspoon ground cumin
1/16 to 1/8 teaspoon ground ancho dried chilis (or to taste)
4 slices pepperjack cheese, diced (from pkg of sliced cheese, divided use)
Tri-color Tortilla Strips (for garnish)
In a saucepan, heat olive oil over medium-heat, and add onion and celery.
Saute, stirring occasionally for 5 to 8 minutes until softened.
Stir in canned cream of chicken soup and chicken broth.
Add canned chicken breast, salsa, chili powder, ground cumin, ground ancho dried chilis,
and 3 slices of the pepper jack cheese. Bring soup to a simmer and stir occasionally.
Simmer for 10 minutes to blend flavors.
Serve warm in soup bowls and garnish with diced cheese and tortilla strips.
Makes about 6 cups