Chili's Chicken Enchilada Soup {A Vegetarian-Friendly Copycat}
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This vegetarian-friendly version has all of the flavor and pop of the original even when you leave the chicken out, and still offers the option for meat-eaters to enjoy as much chickeny-goodness as they please!
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
Preparation
