CHICKEN ENCHILADA SOUP

Cafe Zupas Restaurant Copycat Recipe

Serves 6-8

2 cups cooked chicken, cut into very small bite sized pieces
1 small onion, chopped
1 (10 oz.) can mild green chile sauce
1 (10 oz.) can mild red chile sauce
1 (15 oz.) can tomato sauce
1 (4 oz.) can diced green chiles
1 (15 oz.) can black or white beans, rinsed and drained
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon cumin
1 cup shredded cheddar cheese
2 tablespoons flour
2 tablespoons butter
1 (15 oz.) can evaporated milk
2 cups broth

In a large pan set to medium low heat, stir together the chicken, onion, green chile sauce, red chile sauce, tomato sauce, green chiles, beans, garlic, chili powder, and cumin. Cover and allow mixture to warm while you make the sauce. Stir occasionally. In a small saucepan set to medium heat, stir together the 2 tablespoons flour and butter until a smooth lump forms.

Stir in the milk and continue cooking until mixture thickens. Slowly add the milk mixture into the chili, stirring to combine. Stir in the cheese if using and continue cooking until melted. Slowly add up to two cups of broth if needed to thin.