Ingredients

Let’s Cook!

• 1
  Pour enchilada sauce and half-n-half into a large pot.
• 2
  Drain the canned chicken reserving 1 cup of the liquid. If there isn't enough liquid, add enough water to make 1 cup. Break up the chicken a bit, but DO NOT shred it. You want bite-sized chunks. Add chicken to the soup.
• 3
  Mix the cornstarch into the reserved liquid from the canned chicken while bringing the soup to a boil over medium-high heat. When the soup boils, pour the cornstarch liquid into the soup in a slow, steady stream while stirring the soup. Soup should be slightly thickened only.
• 4
  Serve in soup/pasta dishes with cheese and tortilla strips toppings on the side so each person garnishes their own soup.
• 5
  Store leftovers for up to 3 days in the refrigerator. Can be reheated in the microwave or over medium-low heat on the stove. It can only be reheated it once, so take out only the amount to be reheated.
• 6
  If serving buffet style, put the preheated soup in a slow-cooker/crockpot set on warm. Place the shredded cheese in a bowl sitting on ice to keep it cold.
• 7
  NOTES: Old El Paso brand tastes closest to Chili's version, but use another brand if you prefer. Use the medium or hot varieties if you want a spicier/hotter soup. Since 13-ounce cans of chicken breast are hard to find now, use what you can find. It's better to have more chicken than less, so keep that in mind. Costco's Kirkland brand has 12.5-oz cans which is what I use now.