Zupas Chicken Enchilada Chili Recipe

This is one of my favorite recipes – a copycat version of Zupas chicken enchilada chili recipe. It’s hearty, creamy, and full of lots of yummy ingredients! A few weeks into my first semester at BYU, my roommates suggested we all go to a fast casual restaurant called Zupas. I had no idea what it was, or what kind of food they would have, but I happily agreed to go along. That day changed my life. Okay, maybe not really. But it did introduce me to one of my favorite restaurants during my time at BYU. It became the place I took out of town guests, that my friend, Cortney, and I often went on lunch dates, and Forrest would get me when he was trying to cheer me up. Forrest even worked there for three days (but that’s another story.) As we moved from Utah a few weeks ago, I started thinking about what I would miss most. Of course, my sister and her family topped that list, but the other things I decided I’d miss were BYU Campus (I can’t get enough!), the Provo Rec Center, all the beautiful temples, Mom’s Eat Free Night at Pizza Pie Cafe, and Zupas. I told Forrest that one day when we have so much money that we don’t know what to do with it (ha!) we are going to open a Zupas in Colorado. Zupas has tons of gourmet soups, salads, and sandwiches, as well as a plethora of dessert. While I sometimes ventured out and got something new, my favorite item on the menu was their chicken enchilada chili. It was warm, creamy, and full of amazing flavor. A few weeks before we moved, we went to Zupas, and I got this exact soup. It was at that time that I decided I had to figure out how to make it at home. I found this recipe for a copy cat version of it, though I decided to change it up just a little bit. I don’t know how that recipe tasted (though I’m sure it was delicious), but this tasted dead-on. I couldn’t limit myself to one bowl because it tasted just like we had brought it home from Zupas. I also made it Low FODMAP friendly so Jack could eat it (so, no garlic or onions.)