So I've never actually had this soup at Chili's, but this recipe it is so good! The cilantro lime guacamole really adds to it, don't skip it!
Recipe adapted from: 52 Ways to Cook
Fresh ground Black pepper
2 tsp garlic powder
1 pint enchilada sauce
Corn tortilla Chips (soup thickener)
Frozen Corn, thawed by running hot water while straining
1 pint black beans
Meat from a Rotisserie Chicken (I used one pint of canned chicken)
Colby Jack Cheese, grated
Cheddar Cheese, grated
1 cup half and half
Juice of 1/2 a Lime
Salt and Pepper to Taste
Sour Cream, Cilantro Lime Guacamole and crunchy Tortilla Strips
This is a crock pot recipe made in two stages. First can
cook all day while the final stage will take an hour before it is ready
to serve... First, set your crock pot to high.
Put chicken stock, enchilada sauces, spices, corn, crushed chips and beans in crock pot. Stir and place on high for about 3 hours.
Add the cheeses and stir to combine and allow to melt (about 20 minutes set on
Add the juice of 1/2 a lime. Serve warm garnished with sour cream, Cilantro Lime G
uacamole, and crumbled chips.