Liz makes copycat Chili's enchilada soup

Tonight I made this wicked fantastic soup for dinner. It's a Chili's copycat recipe from The Good Hearted Woman and my, my, it's delicious. It's the best soup I've ever made! It's thick and hearty without being bulky and chunky. It's a smooth soup (because I blended the ingredients) and I love it. It's definitely going to find its way into our meal rotation. Here's the recipe.

I very slightly adapted the recipe from The Good Hearted Woman.

Ingredients:

1 tbsp olive oil

1/2 onion, diced

2 cloves garlic, minced/crushed

2 cups stock (I used 1 fake chicken bouillon cube and 2 cups water)

1 can diced tomatoes (I used some with chili seasoning)

1 can enchilada sauce

1 tbsp chili powder

6 small corn tortillas

4 oz. Velveeta cheese sauce (I used this stuff)

1 can corn

On the side:

Cooked chicken (none for me, please!)

Shredded cheese

Sliced corn tortillas

Sour cream

Greek yogurt (yum!)

Slice your corn tortillas into small squares. I used a pizza cutter.

Saute onion and garlic in olive oil until it starts to brown. After they're done, combine them along with your tomatoes and corn tortillas in a blender (or food processor or whatever you have on hand) and blend until smooth. Place into large pot. Add rest of ingredients except for corn into pot over medium-high heat. Let it come to a boil. Add cheese and corn and mix all together until it's well blended. If you're adding chicken, now would be a good time to get started on cooking that.

Place into a bowl, top with desired toppings and consume like a vacuum.

Very yummy.

Love, Liz