Growing up my friends and I went to Chili’s at least once a week and I would either get Chicken Crispers or Chicken Enchilada Soup and salad.  We haven’t been able to go to Chili’s for a while so I got the on the good ole Interwebs to see what I could find. I found this copycat recipe at delish.com and with a few additions it was a dead ringer for my favorite soup. The recipe makes a ton, so be prepared to make it for a crowd or freeze half.

• 1 tablespoon olive oil
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 7 cups chicken broth, divided
• 1 cup masa harina
• 1 cup enchilada sauce
• 16 oz Velveeta, cut into cubes
• 2 cups shredded chicken (I used rotisserie)
• 1 teaspoon chili powder
• 1 teaspoon cumin

   

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 teaspoon black pepper
• 1 teaspoon kosher salt
• shredded cheddar and Monterey Jack, for garnish
• tortilla strips, for garnish

In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute. Add 5 cups of broth and bring to a boil. Meanwhile, in medium bowl, whisk together 2 cups chicken broth, masa harina and spices until smooth. Add to pot, whisking constantly until no lumps remain. Add enchilada sauce and Velveeta and cook, stirring often, until melted. Stir in chicken. Garnish with cheeses and tortilla strips before serving.

This soup is so delicious and easy, it makes a perfect winter soup. The next time I make it though I will try tortellini noodles instead of lasagna because I think the extra cheese will make it extra yummy, and extra ground beef. Recipe and photo courtesy of carlsbadcravings.com.

• 1 pound lean ground beef or half Italian sausage
• 1 yellow onion, diced
• 4-5 garlic cloves, minced
• 1/4 – 1/2 teaspoon red pepper flakes
• 1 24 oz. jar Prego Traditional Italian Sauce
• 8-10 cups low sodium chicken broth, divided
• 1 14 oz. can can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon dried basil
• 1 tsp EACH dried parsley, dried oregano, salt
• 1/2 teaspoon pepper
• 1 whole bay leaf
• 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
• 1/2 cup heavy cream,optional**

Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat. Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes). Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

As we get into fall, I’m always looking for new soups to try. When my husband got a cold he requested soup, but was non-specific as to the kind, so I found this copycat of his favorite Panera Bread soup. I was really really pleased with how simple and delicious it was. Recipe and photo courtesy of fakeginger.com

• 1 teaspoon coconut oil
• 1/4 cup red onion, diced
• 1/2 cup carrots, diced
• 1 teaspoon dried marjoram
• 2 tablespoons flour
• 1 package Near East Long Grain & Wild Rice with Flavor Packet
• 4 cups low sodium chicken broth
• 3 cups water
• 3/4 cup heavy cream
• 1/4 cup milk
• 1 cup cooked and shredded chicken
• salt, to taste
• 1/4 teaspoon black pepper

Melt coconut oil in a large pan over medium heat. Add onion and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste. Serve with crusty French bread or baguette.

This recipe comes from allrecipes.com. I altered the recipe a little bit, but it was delicious, and really good as leftovers. As always I doubled the chicken so if you like a little less just cut it in half.

• 2 lbs. shredded chicken
• 1 15 oz can of diced tomatoes
• 1 10 oz can of enchilada sauce
• 1 medium onion, chopped
• 1  4 oz can chopped green chile peppers
• 2  cloves garlic, minced
• 3  14.5 oz cans of chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 10 oz package frozen corn
• 1 can black beans, drained and rinsed
• 1 tablespoon chopped cilantro

Place all ingredients in your slow-cooker/crock pot. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. I put my chicken in frozen and shredded it about an hour before serving. Serve with crumpled tortilla strips, cheese and avocados. If you are feeling frisky you can make your own tortilla strips using corn tortillas brushed with oil and baking in a 400 degree oven for about 15 minutes.

This recipe is a dead ringer for La Madeleine’s. I found it on a website called girltalkhome.com.

• 4 cups canned crushed tomatoes
• 12 fresh basil leaves
• 1 cup heavy cream
• 1 stick sweet unsalted butter
• 1⁄4 teaspoon cracked black pepper
• salt to taste

Simmer tomatoes in a saucepan for 30 minutes. Puree, with the basil leaves in a blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.

This recipe is brought to you by Paula Deen. While not the thing to eat if you’re worried about your cholesterol, it is nevertheless very yummy.

• 8-10 slices of bacon
• 1 onion, diced
• 1⁄2 cup all purpose flour
• 3 14.5 oz cans chicken broth
• 5 potatoes, baked, peeled, and diced
• 1  teaspoon dried parsley flakes
• 2  cups half & half
• 1 cup sharp cheddar cheese, grated
• 1 cup sour cream

In a Dutch oven, or stock pot, cook bacon until crisp; remove and crumble, reserve drippings. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in diced potatoes, parsley bacon and half & half cook for 10 minutes. Stir in cheese and sour cream. Garnish with cheese, bacon and sour cream.