My husband loves chilli's and goes there for this soup! I have tried many of time to recreate chilli's verison and finally found the recipe! We love it and it is super close to the actual chilli's soup but I did not use the mesa cause i know how thick it can get! What i did was take corn tortillas and put them into my bleander about 6 made two cups and that seemed to be a good amout also i did use a lil more enchilada sauce! I also made my own tortilla strips by cutting up corn tortialls and frying them in a lil olvive oil and salt for the garnish! try sour cream as a garnish also!
I worked at Chili's for 10 years, and this recipe is pretty darn close!! I don't think Chili's has onions in it, but I use them anyway for the flavor. I usually 1/2 it, use one can of Chicken Broth (almost 2 cups) and I don't add that much Velveeta...about 3/4 the amt...kinda to taste and consistency. It felt like a cheese "dip" the first time I made it with all that cheese. I also think the Masa ratio is perfect. I add more Enchilada sauce (homemade is the best...it's easy!) for flavor. I've been making this for a while. My 8-yr old loves it! (without the pico, of course) :)) Thank you!!!
This is fantastic, however, I garnish with shredded cheddar cheese, crumbled corn tortilla chips and chopped green onions. I do not serve the Pico de Gallo. I half the recipe, and do not use chicken. I keep the masa hirna in the freezer, and put 1/2 cups of encilada sauce in baggies and freeze them! Recipe halfs nicely. I guess I have made it a cheese enchilada soup.
I made this recipe, followed it to the letter. I think it has too much cheese, tasted like a cheese soup. Next time I will cut back on the velvet. Still looking for the one that tastes like Chili's.....
I love chili's soup and this is not like it at all. It was ok, but not one I would make again.
Delicious! I used a can of refried beans instead of the masa harina & substituted the cumin & chili power with 1TB of taco seasoning (what I had on hand). Also, I didn't add the 3 cups of water (don't think it needs it). Served with tortilla chips. Mmm!
Okay. I am addicted to the restaurant version of this soup during the winter. However, this recipe gives me the best of cold weather meal at home. I used 15oz nacho cheese (from the can) which is already melted. I also added twice the enchilada sauce, some cayenne pepper, & Creole seasoning to give it a little kick. Before the additions it was a little bland to me. I love it! It tastes very close to Chili's if not better. Thanks for the recipe!
I've been making this recipe for a while, though I change it up quite a bit. I find the water/chicken broth to Masa ratio for this recipe perfect, which is why I use it as a base. I would never use Velveeta, so I use a shredded mix of Mexican cheeses instead. Usually about 3 cups (I think 2 cups would work fine as well). I also use approximately 2 cups of enchilada sauce instead of just one cup. This doesn't make the recipe too watery. I also add a few dashes of Tapatio hot sauce and quite a few dashes of Mexican chile powders and red pepper flakes. Preferably, I cook it a day ahead and reheat the next day, and the flavours are much more pronounced that way. This won't make the recipe identical to Chili's; however, my husband and I used to be addicted to the Chili's version and now we prefer our own.
My kid loves Chili's only because of this soup!!! I made it tonight.........and it was a hit. I added no salt.....and it was plenty salty..fyi. Thanks for a souper recipe!!!
This was a great recipe. I used leftover chicken and simmered the carcass in the chicken broth with a chopped onion and lots of grated garlic. Then I cleaned the meat off the carcass and made the soup pretty much as listed. I did add a can of drained black beans, a can of drained sweet corn and a can of diced tomatoes. It was delicious! And not too labor intensive...I will definitely make this recipe again!