Chicken Enchilada Soup (Chili's Copycat)

Personally I'd rather have this soup at home instead of at Chili's.. this is wayyy better!

• Ready In: 1 hr 10 mins
• Serves: 12

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

Directions

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