Chili's Chicken Tortilla Soup

Chili's Chicken Tortilla Soup Recipe

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Pam Carver


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


★★★★★ 1 vote



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1 Tbsp
vegetable oil
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


  • 1Add 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.
  • 2Add 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.
  • 3Combine 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.
  • 4Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  • 5Shred 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.
  • 6Serve 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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About Chili's Chicken Tortilla Soup

Course/Dish: Chicken Soups, Other Soups
Hashtags: #chili's, #tortilla

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