Chicken Enchilada Soup (Chili'S Copycat)

• 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

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 saute 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.

vegetable oil, chicken breast fillet, onion, garlic, chicken broth, beans, enchilada sauce, velveeta cheese, salt, chili powder, cumin

Taken from www.food.com/recipe/chicken-enchilada-soup-chilis-copycat-511445 (may not work)