Name: Chili's Chicken Enchilada Soup {Vegetarian-friendly Copycat}
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 2-3 cloves garlic (minced); 2 ½ cups vegetable stock; 1 can diced tomatoes (I use S&W Petite-cut Tomatoes, Diced With Sweet Onion & Roasted Garlic – these are my absolute favorite canned tomatoes for cooking); 1 can mild enchilada sauce; 1 teaspoon cumin; 1 teaspoon chili powder; 6 small or 3 large corn tortillas (cut into ½- ¼ inch pieces (I use a pizza cutter or ulu to do this.)); 8 ounces Reduced Fat Velveeta (or other processed American cheese, cut into ½ inch cubes); ½ cup grated pepper-jack cheese; 1 ½ cups frozen corn; 2 cups shredded or chopped roasted chicken; Grated Pepper-Jack; Sour Cream; Tortilla chips or strips