CHILIS CHICKEN TORTILLA SOUP RECIPES RECIPES

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CHILI'S CHICKEN TORTILLA SOUP | JUST A PINCH RECIPES



Chili's Chicken Tortilla Soup | Just A Pinch Recipes image

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

Provided by Pam Carver @2boysmomma

Categories     Chicken Soups

Yield 12

Number Of Ingredients 12

1 tablespoon(s) vegetable oil
3 - skinless, boneless chicken breasts
1/2 cup(s) diced onions
1 clove(s) garlic
4 cup(s) chicken broth
1 cup(s) masa harina
3 cup(s) water
1 cup(s) enchilada sauce
16 ounce(s) velvetta cheese, diced
1 teaspoon(s) salt
1 teaspoon(s) chili powder
1/2 teaspoon(s) ground cumin

Steps:

  • 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.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT) RECIPE - FOOD.COM



Chicken Enchilada Soup (Chili's Copycat) Recipe - Food.com image

Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups reduced-sodium chicken broth
1 (16 ounce) can refried beans
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Steps:

  • Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
  • Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
  • Add chicken broth & refried beans. Whisk until blended.
  • Add 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 30-40 minutes or until thick.
  • Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

Nutrition Facts : Calories 225.5, FatContent 11.3, SaturatedFatContent 6, CholesterolContent 54.1, SodiumContent 1168.6, CarbohydrateContent 12.9, FiberContent 2.5, SugarContent 4.9, ProteinContent 18.2

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