CHILI'S CHICKEN TORTILLA SOUP - JUST A PINCH RECIPES
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
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 TORTILLA SOUP – INSTANT POT RECIPES
Provided by Publications International
Prep Time 10 minutes
Cook Time 9 minutes
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
- Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
- Serve immediately.
More about "spices for chicken tortilla soup recipes"
SOUTHWESTERN CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT
The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. —Anne Smithson, Cary, North Carolina
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 25 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 158 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 25 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 158 calories per serving
- In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.
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CHICKEN TORTILLA SOUP RECIPE - HOW TO MAKE TORTILLA SOUP
This delicious chicken tortilla soup recipe takes things to the next level with homemade taco seasoning and tons of toppings: cheese, sour cream, and more!
From thepioneerwoman.com
Reviews 4.6
Total Time 1 hours 40 minutes
Category main dish, soup
From thepioneerwoman.com
Reviews 4.6
Total Time 1 hours 40 minutes
Category main dish, soup
- Preheat the oven to 375˚. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, grated cheese and/or, if you have it! (The garnishes really make the soup delicious.)
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TOP SECRET RECIPES | MAX AND ERMA'S TORTILLA SOUP
After years of fielding requests to clone the delicious signature soup from this 100-unit chain, I was finally able to secure a couple carry-out samples from Max & Erma's at the Cleveland airport while I was there on a biz trip. Wrapped in a bundle of napkins and tucked into a carry-on bag, my samples arrived home in Vegas still warm and ready for analysis. For this one you'll need some white and dark fillets of chicken and a half pound hunk of cheese to shred. It's all that Cheddar cheese that makes this tortilla soup so good. And you'll definitely want to shred your own, since the pre-shredded stuff—while also more expensive—just doesn't melt as well in the chicken broth as cheese that's been shredded just before it goes into the pot.
Update 2/8/17: This recipe may work better if you first make a sauce with the cheese before adding it to the soup. After step #2, combine 2 tablespoons of butter with 2 tablespoons of flour in a medium saucepan. Whisk in 1 cup of milk until thickened, about 3 minutes. Remove it from the heat and stir in the cheese until it's melted. Keep the cheese sauce warm over low heat until you need it. Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan. Add the chicken, sauteed vegetables, and remaining ingredients for the soup (except the cheese sauce) and bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Stir in the cheese sauce and simmer the soup for another 10 minutes while you bounce to step #4.
Find more of your favorite famous soup recipes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.1
Total Time 25 minutes0S
Calories 460 calories per serving
From topsecretrecipes.com
Reviews 4.1
Total Time 25 minutes0S
Calories 460 calories per serving
See details
TOP SECRET RECIPES | MAX AND ERMA'S TORTILLA SOUP
After years of fielding requests to clone the delicious signature soup from this 100-unit chain, I was finally able to secure a couple carry-out samples from Max & Erma's at the Cleveland airport while I was there on a biz trip. Wrapped in a bundle of napkins and tucked into a carry-on bag, my samples arrived home in Vegas still warm and ready for analysis. For this one you'll need some white and dark fillets of chicken and a half pound hunk of cheese to shred. It's all that Cheddar cheese that makes this tortilla soup so good. And you'll definitely want to shred your own, since the pre-shredded stuff—while also more expensive—just doesn't melt as well in the chicken broth as cheese that's been shredded just before it goes into the pot.
Update 2/8/17: This recipe may work better if you first make a sauce with the cheese before adding it to the soup. After step #2, combine 2 tablespoons of butter with 2 tablespoons of flour in a medium saucepan. Whisk in 1 cup of milk until thickened, about 3 minutes. Remove it from the heat and stir in the cheese until it's melted. Keep the cheese sauce warm over low heat until you need it. Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan. Add the chicken, sauteed vegetables, and remaining ingredients for the soup (except the cheese sauce) and bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Stir in the cheese sauce and simmer the soup for another 10 minutes while you bounce to step #4.
Find more of your favorite famous soup recipes here.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.1
Total Time 25 minutes0S
Calories 460 calories per serving
From topsecretrecipes.com
Reviews 4.1
Total Time 25 minutes0S
Calories 460 calories per serving
See details
CHILI'S CHICKEN ENCHILADA SOUP - TOP SECRET RECIPES
This soup happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.8
Total Time 50 minutes0S
Calories 380 calories per serving
From topsecretrecipes.com
Reviews 4.8
Total Time 50 minutes0S
Calories 380 calories per serving
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