TSR Version of Chili's Chicken Enchilada Soup by Todd Wilbur

READY IN: 1hr 10mins
Recipe by Kaccy G.

From www.TopSecretRecipes.com. The dish is one of Chili's most raved-about items. I ordered this when I was at lunch with my sister. Had to get two bowls to go!

Top Review by rachelgeiger

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!

Ingredients Nutrition

Directions

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

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