Chicken Enchilada Soup (Chili'S Copycat) - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups reduced-sodium chicken broth
1 (16 ounce) can refried beans
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Preparation

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth & refried beans. Whisk until blended.
Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.