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