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Chicken Enchilada Soup with Tortilla Strips


Tastes like the Chicken Enchilada Soup at Chili's restaurant.

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Chicken Enchilada Soup with Tortilla Strips 0 Picture


  • 1 rotisserie chicken
  • 1 garlic clove, pressed
  • 4 cups chicken broth
  • 1 cup masa flour
  • 3 cups water
  • small can chopped green chiles
  • 1 cup enchilada sauce
  • 16 oz Velvetta cheese
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 package of tortillas



Step 1

Saute garlic over medium heat for about 2 minutes. Add chicken broth. Combine masa with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with garlic and broth. Add remaining water, enchilada sauce, cheese, spices and chiles to pot and bring mixture to a boil. Shred the chicken into small pieces and add to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Garnish with shredded cheddar cheese and tortilla strips.

For tortilla strips:
Cut tortillas into strips. Spray with cooking spray. Place on a baking sheet. Bake at 400 degrees for 5 minutes. Stir and bake 5 more minutes until crisp. Sprinkle with salt.


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