ISO recipe for Chili's Tortilla Soup
Or anything similar. In case you haven't had it, it is creamy with chicken peppers and tortilla strips in it. Not sure what else is included in it. I found this Chili's Chicken Enchilada Soup Recipe but not sure if it is what they serve or is something different.
The wife is interested in making this sometime in the next week or so, so I am looking to nail down a good TNT recipe for this.
Maverick, this is the recipe from a "cookbook" I have for copycat recipes. Not sure if it's the same as the one you have linked.
CHILI'S RESTAURANT CHICKEN TORTILLA SOUP
1/4 cup vegetable oil
1/8 cup chicken base (found with chicken bouillon)
1 1/2 cups diced yellow onions
1 tsp ground cumin
1 tsp chili powder
1 tsp granulated or minced garlic
1/4 tsp cayenne pepper
1 cup Masa Harina (found with flour at grocery store)
2 quarts water, divided use
1 can crushed tomatoes
1/4 lb processed American cheese, cubed
1 1/2 lb cooked chicken, cubed or pulled
In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
In another container, combine Masa Harina with 1/2 quart water. Stir until all lumps are dissolved. Add to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes stirring constantly. This will eliminate any raw taste from the Masa Harina.
Add remaining 1 1/2 quarts of water to pot. Add tomatoes, let mixture return to boil, stirring occasionally.
Add cheese to soup. Cook, stirring occasionally until cheese melts. Add chicken, heat through.
Makes 8 to 10 servings. Recipe can be doubled.
1 dozen corn tortillas
1 small onion, chopped
1 clove garlic, crushed
2 tablespoons vegetable oil
1 (4 ounce) can chopped green chilies, undrained
1 can beef broth or bouillon
1 can chicken broth (bouillon or water from cooked chicken)
1 can cream of chicken soup
3 chicken breasts, boiled and chopped
1 1/2 cups water (leftover from cooking chicken)
1 tablespoon steak sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon peooer
1 1/2 cups cubed Velveeta
shredded cheddar cheese
montery jack cheese
1. Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish.
2. Saute onion and garlic in 2 T. hot oil in a Dutch oven.
3. Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
4. Cover, reduce heat and simmer 1 hour.
5. Add tortilla strips, velveeta simmer uncovered, 10 minutes.
6. Sprinkle with paprika, and serve with garnishes on top.
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