Copycat Chili’s Chicken Enchilada Soup

Ingredients

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

5 cups chicken broth, plus 2 cups, divided

1 cup masa

1 cup enchilada sauce

16 oz Velveeta cheese, cubed

2 cups shredded chicken

2 tsp chili powder

2 tsp cumin

Onion powder

Salt, pepper

Shredded cheese and tortilla chips for garnish

Directions

In a large pot, heat oil over medium heat. Add garlic and onion flakes, then add 5 cups of broth and bring to a boil.

In a medium bowl, whisk masa, chili powder, cumin, salt, and pepper with 2 cups broth. Add mixture to the pot and stir until there are no lumps.

Add enchilada sauce, chicken, and Velveta cheese. Continue stiring frequently.

Serve with tortilla strips and cheese.