Chicken Enchilada Chili (Zupa’s Copycat)

The weather has turned cold and we had a little snow the other day which totally warrants soup for dinner, right? I think so. A hot bowl of soup just makes everything better on a cold night. But even better than soup for dinner, is soup made in your slow cooker. This is one of the easiest and most delicious soups you’ll ever make.

Cafe Zupa’s has some amazing soups and their chicken enchilada chili is one of my favorites, so when I found this copycat recipe I was all over it! This soup scored huge at our house. Even Parker, who was a little bugged when I told him were were having chicken enchilada chili (because you know, it’s not tacos or spaghetti), absolutely loved it!

This stuff is so delicious that I’m 100% certain that there will be no complaints when I heat it up for leftovers tonight. Yes, we do leftovers at our house. Do you? I happen to love leftover night because one, it saves me from making dinner and two, it saves me from throwing out food, which I hate to do.

This soup is so, so good. The flavor is amazing and then topped off with crunchy tortilla strips, shredded cheddar cheese, and some sour cream it’s out of this world good! You really need to make this.

• 2 large chicken breasts
• 2 cans (10 oz) red enchilada sauce
• 1 can (10 oz) green enchilada sauce
• 2 cans (10 oz) can cream of chicken soup
• 1 cup milk
• 1 can Rotel tomatoes with green chilies
• 2 Tbsp. chili powder
• 1 tsp. paprika
• 1 tsp. salt
• 2 cans (15 oz) black beans, drained and rinsed
• 1 can corn, drained
• 1 c. shredded cheddar cheese
• ½ c. sour cream
• 
  
• Toppings:
• crunchy tortilla strips
• shredded cheddar cheese

1. In a large slow cooker, add the chicken breasts and both enchilada sauces. Cook for several hours on high (or low if you'd rather) until the chicken is cooked. Remove chicken, shred and return to crockpot.
2. Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour or until heated through.
3. Whisk in the sour cream and turn off the heat.
4. Garnish with tortilla strips, sour cream, and cheddar cheese.

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