Zupas Chicken Enchilada Chili. You need this recipe in your life. This was definitely not my first (or second, or third...) attempt at recreating this, so I can tell you right now, the secret is all in the sauce. Save yourself the heartache of 'not as good as Zupas' soup and make the enchilada sauce from scratch. It makes all the difference. It makes the soup.
I use this enchilada sauce recipe from Our Best Bites, only subbing red bell peppers instead of green ones. I also like to make a big batch of it ahead of time because it freezes beautifully, which means I can have this soup ready and on the table in a matter of minutes.
Zupas Chicken Enchilada Chili
Recipe modified from Burnt Apple
1 Tbsp. olive oil
1 small onion, chopped
2 cloves minced garlic2 c. small diced cooked chicken
2 1/2 c. enchilada sauce
1 15oz. can tomato sauce
1 4oz. can diced green chiles
1 15oz. can black beans, rinsed and drained
2 Tbsp. chili powder
1 tsp. cumin
1 c. shredded cheddar cheese
2 Tbsp. flour
2 Tbsp. butter
1 15oz. can evaporated milk
2 c. chicken broth
In a large pan, heat olive oil and add onions, cooking until translucent.
Add garlic and cook for 1 minute.
Add the chicken, enchilada sauce, tomato sauce, green chiles, beans, chili powder, and cumin.
Allow mixture to warm, stirring occasionally, while you make the sauce.
In a separate pan, melt the butter.
Add in flour, and whisk to make a roux.
Gradually add evaporated milk, whisking and cooking until sauce is thickened.
Slowly add milk mixture and grated cheddar cheese into the soup, stirring until melted.
Add up to 2 c. chicken broth to thin soup to desired consistency.
Serve with tortilla chips.