Real Recipes From Real Home Cooks ®

chili's chicken tortilla soup

(1 rating)
Recipe by
Pam Carver
Pinellas Park, FL

I love this soup and have looked forever for the recipe. This is very close to the original at Chili's.

(1 rating)
yield 12 serving(s)

Ingredients For chili's chicken tortilla soup

  • 1 Tbsp
    vegetable oil
  • 3
    skinless, boneless chicken breasts
  • 1/2 c
    diced onions
  • 1 clove
  • 4 c
    chicken broth
  • 1 c
    masa harina
  • 3 c
  • 1 c
    enchilada sauce
  • 16 oz
    velvetta cheese, diced
  • 1 tsp
  • 1 tsp
    chili powder
  • 1/2 tsp
    ground cumin

How To Make chili's chicken tortilla soup

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  • 5
    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.
  • 6
    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.

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