Chili's Chicken Tortilla Soup
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skinless, boneless chicken breasts
velvetta cheese, diced
Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.