I love Chili's Chicken Enchilada Soup. I crave it. I dream about it. I went to Chili's with my friend a few nights ago salivating for a delicious bowl of their soup. The waiter came back and told us there was no more Chicken Enchilada soup. We were so bummed out we ordered and ate a large platter of cheese fries between the two of us but that is a story for another day. You can imagine my surprise when I was looking through a few of my favorite blogs and this one had a copycat recipe for...get this...CHILI'S CHICKEN ENCHILADA SOUP. I made it the same day. I loved it. It was everything I craved and more. It takes a little time but it is well worth the wait.

Clawson's Chicken Enchilada Soup

3 carrots chopped
2 ribs celery chopped
1 onion chopped
2 Tbs. oil
Saute veggies until clear. Add the following:

8 cups chicken broth
1 can Rotel tomatoes (a must! Regular tomatoes don't cut it)
1 pkg. taco seasoning
10 small corn tortillas, torn
Bring all ingredients to a boil and boil gently for 20 minutes. Puree the mixture in batches in blender or use a wand blender. Then add:

2 Tbs. corn starch stirred into 1 cup cold water.
Bring soup to a boil and add:

1 cup cream or half and half
1 lb Velveeta cheese cut in cubes (don't skimp on the brand. Other brands don't melt as well)

Don't boil the soup again once you add the cream and cheese. It will curdle. Then add your mix ins. I added 3 cups chopped rotisserie chicken
1 can black beans rinsed
1 can corn rinsed
Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado and chopped cilantro. Delicioso. Printable recipe