Chili's Grill & Bar is a casual dining restaurant which serves American food influenced by Tex-Mex cuisine. This site will offer a collection of copycat recipes from items on the menu past and present.

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Chicken Tortilla Soup


Ingredients

Pico de Gallo
Garnish
1 tablespoon vegetable oil
2 medium tomatoes, diced
shredded cheddar cheese
1 lb chicken breast fillet
1/2 cup diced Spanish onion
crumbled corn tortilla chips
1/2 cup diced onion
2 teaspoons chopped fresh jalapeno peppers,
1 garlic clove, pressed, to taste
2 teaspoons finely minced fresh cilantro
4 cups chicken broth
1 pinch salt
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste


Directions

  1. Add 1 tablespoon of oil to a large pot over medium heat.
  2. Add the chicken breasts to the pot and brown for 4-5 minutes per side. Set chicken aside.
  3. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
  4. Add the chicken broth.
  5. Combine the masa harina with 2 cups of water in a medium bowl and whisk until blended. Add the masa mixture to pot with onions, garlic and broth.
  6. Add the remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  7. Shred the chicken into small, bite-size pieces and add it to the pot.
  8. Reduce the heat and simmer the soup for 30-40 minutes or until thick.
  9. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

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