Sunday, October 16, 2011

Enchilada Soup

For all you Zupas lovers, this soup is quite comparable to their Chicken Enchilada Chili!

*Makes approximately 8 cups of soup

1 TBS vegetable oil
1 TBS onion powder
1 TBS garlic powder
4 C chicken broth
1 C flour
½ tsp cumin
1 can original Rotel tomatoes
3 C water
1 10 oz. can red enchilada sauce
16 oz. Velveeta cheese, cubed
Can of black beans
Can of corn
2 C cooked chicken, shredded


Add oil to large pot over medium heat. Add onion, garlic powder, cumin, and chicken broth. In small bowl mix flour with 2 C water. Add to large pot. Mix enchilada sauce (mix a small amount at a time and taste test before adding more. The first time I made it and used the whole can, it was extremely too spicy. Typically I only use half of the can.) and remaining cup of water. Add cheese and bring to a boil, stirring often. Once soup has thickened, turn temperature down to medium/low and add rotel tomatoes, corn, beans, chicken. Stir, then simmer for 20 minutes. Serve with sour cream, crushed tortilla strips or bread!

1 comment:

Aly said...

LOVE your new header. Super cute! And um yum! This is my favorite soup from Zupas. Definitely making this.