Copycat Chili’s Chicken Enchilada Soup

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds.
3. Add cumin, chili powder, paprika, and cayenne if using. Stir and cook until fragrant.
4. Pour in the enchilada sauce, diced tomatoes, beans, corn, shredded chicken, and chicken broth. Stir well.
5. Bring the mixture to a gentle boil, then reduce heat and simmer for about 20 minutes to allow the flavors to develop.
6. Lower the heat and stir in the heavy cream and shredded cheddar cheese. Continue stirring until melted and smooth.
7. Season with salt and black pepper to taste.
8. Serve hot with your favorite toppings.

Variations :

• Substitute black beans for kidney beans for a slightly different texture.
• Add a splash of lime juice at the end for brightness.
• Stir in a spoonful of cream cheese for an even thicker, richer soup.

Tips :

• Use red enchilada sauce for authentic flavor.
• Shred your own cheese for the smoothest melt.
• Simmer gently after adding cream to prevent curdling and keep the texture silky.