December 8, 2019
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– Hey guys, I’m Jennifer Banz, welcome back to Low Carb with Jennifer. Today, we’re going to be
making my super delicious Chili’s Copycat Enchilada Soup recipe. I don’t know if you’ve had
this soup chili before, it is so good, and I’m actually
going to make a double batch because I want lots of leftovers. So, let’s get started. (upbeat music) Okay, the first thing we have to do for our enchilada soup recipe
is heat up some avocado oil. I’ve got a Dutch oven here. Heavy-bottomed pot is what you need. So I’m going to add in the chicken. And remember, this is for a double recipe. And I’m going to add in the onions. Give that a little stir. I’m also going to add in the cumin, the chili powder, and the minced garlic. So I’m all about shortcuts, and that was frozen onion
that was already minced and that was already diced, or whatever, minced garlic from the grocery store. I love shortcuts. So we just want to cook
this chicken through and get our onions softened and that should take
about eight minutes or so, so we’re just going to let this
cook for about eight minutes and then we’re going to
finish this soup off. Okay, our chicken is cooked through, so now we can add in the enchilada sauce. And this is, I’m thinking it’s Whole Foods brand enchilada
sauce, I can’t remember. Anyway, you want to try and find one that doesn’t have a lot
of sugar or any sugar, and there is a sugar-free. Ooh, that is looking good. We’re going to add in chicken broth. And this is a double serving so this looks like a lot of soup. This is a double serving. So, I’m going to turn this
up ’cause I want it to boil and I’m also going to
add in some xanthan gum because that is how we’re
going to thicken this soup. The way it is thickened traditionally is with masa, which is corn flour, but we don’t want to use that. And they also use Velveeta, you know, processed cheese. I don’t have anything against that but we just don’t use that. Okay, so I’m going to
bring this to a boil. I’m going to get the xanthan gum worked in and this will be ready to eat. Okay, our soup is nice and thick, I’m going to taste it for
some seasoning, let’s see. Super hot. It needs some salt. And this is ready to serve up. Got a bowl here. So, what we’re going to do is we’re
going to ladle this into bowls and then we’re going to
top it with lots of cheese. So I’ve got some Colby Jack cheese here, and I mean lots, like, a
third of a cup per person. ‘Cause if you put the cheese
in this pot and mix it in, all the cheese is just
going to sink to the bottom and it’s just going to be a globby mess on the bottom of the bowl. But look at that, that is, it just looks so amazing. I cannot wait to eat this soup. And all these leftovers,
it’s going to be great. And I hope you guys check out this recipe. The full recipe is down
in the description below or you can go to the link
down in the description below. Click that and you can
go and print the recipe. And let me know in the
comments how much you love it. Make sure you make a double batch so you’ll have lots of leftovers, and you’re going to need it this fall and this warms you when
it’s getting cold outside even though it kind of
doesn’t feel like it where I’m at right now, but I will see you guys later, bye. (upbeat music)

Randall Smitham

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