chili's chicken tortilla soup
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I love this soup and have looked forever for the recipe. This is very close to the original at Chili's.
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yield
12 serving(s)
Ingredients For chili's chicken tortilla soup
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1 Tbspvegetable oil
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3skinless, boneless chicken breasts
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1/2 cdiced onions
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1 clovegarlic
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4 cchicken broth
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1 cmasa harina
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3 cwater
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1 cenchilada sauce
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16 ozvelvetta cheese, diced
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1 tspsalt
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1 tspchili powder
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1/2 tspground cumin
How To Make chili's chicken tortilla soup
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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.
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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.
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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.
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4Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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