I don’t know about your kids, but mine don’t like to see all the beans and veggies in their chili. Something about it makes them turn their nose up instantly. So I thickened it up with real tortillas and used an immersion blender to smooth it all out into a thick chicken chili.
We loved the thick, hearty texture. This isn’t a brothy soup — it’s a thick chili seasoned up with all the yummy enchilada fixins’ like green and red sauce, beans, peppers, onions, cheese, sour cream, tortillas and chiles. It really is a chicken enchilada wrapped up in a bowl, but a lot easier and less messy!
And the best part is you only need one pot for the whole thing! Quick dinner and less mess…winner, winner chicken dinner!
p.s. Even though I use all mild sauces, this still has a little kick. Not so much that my kids wouldn’t eat it, but enough that they drank all their milk with it! Also, any of the canned goods you can find with low sodium, grab ‘em. This soup has plenty of flavor, you won’t miss the extra salt.