Chili's Chicken Enchilada Soup...in the Crock Pot!

I went on a little road trip down to the Meadowlands in Secaucus, NJ last weekend to the PBGV specialties that take place every year on the Saturday before Westminster. And for lunch between the two shows (parent club in the morning, New Jersey club in the afternoon), a gang of us went to Chili's. As chains go, it's one of my favorites, and I'm sad that we don't have one in my town.  This time, I decided to try some different things on their menu. I ordered a chicken club quesadilla which was nothing to write home about, but I also got a cup of their chicken enchilada soup, which was FABULOUS!

Since the closest Chili's is over in Burlington, I knew I needed to work up one of my copycat versions, and of course, convert it to be made in the crock pot. If I do say so myself, this soup turned out GREAT, and because it makes use of several "convenience" ingredients, it can be thrown together for a weeknight dinner. I also think this would make a terrific potluck dish that people would just love. In fact, as this recipe makes at least four quarts of soup, I will be taking my leftovers into share with my lucky co-workers! ;-)

Crock Pot Chicken Enchilada Soup

2 tablespoons vegetable oil
2 medium onions, diced

4 cloves garlic, minced

1 quart chicken stock
1 tablespoon chicken soup base

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon cayenne pepper, to taste

1 (8 oz). can tomato sauce

1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas*, minced

16 oz. Velveeta, cubed

1 cup co-jack cheese, shredded

1 22 oz. bag Tyson roasted and diced chicken, thawed

1 can whole kernel corn**, drained (optional)

Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

In a skillet, heat the olive oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

*Most of the recipes that I found online called for one or two cups of masa harina to thicken the soup. The store I was shopping in didn't carry that, so I got the brilliant idea to just chop up some corn tortillas and let them dissolve in the soup. it worked perfectly, and gave the soup great flavor...just like chicken enchiladas!

**Chili's chicken enchilada soup doesn't have corn in it, but it's delicious in this, amplifying the corny flavor of the tortillas. You could even go crazy and also add a can or two of black beans. That would be yummy, too.