Chili’s Chicken Tortilla Soup Recipe

Ok guys, here’s the best way to bring the familiar taste of Chili’s Chicken Tortilla Soup right into your own soup bowl at home!

We’re going to combine chicken, enchilada sauce, and masa harina to create a rich, hearty soup perfect for any day.

One trick I find invaluable is to let the flavors meld by simmering the soup for a bit longer; it really deepens the taste.

Using fresh garlic and the right spices elevates the dish and makes it a family favorite around my table!

How to Make Chili’s Chicken Tortilla Soup Recipe

Ingredients

• 1 lb Chicken Breasts
• 2 tbsp Olive Oil
• 1 Onion (chopped)
• 4 cloves Garlic (minced)
• 2 tsp Cumin
• 1 tsp Chili Powder
• 4 cups Chicken Broth
• 1 can Tomatoes (28 oz.)
• 1 can Black Beans (15 oz., drained and rinsed)
• 1 cup Corn
• Salt and Pepper (to taste)
• Tortilla Strips (for serving)

Step-by-Step Instructions

Step 1:

Season the chicken breasts with salt and pepper.

Heat olive oil in a large pot over medium heat and add the chicken.

Cook for 5 minutes per side until browned.

Remove and set aside.

Step 2:

In the same pot, add more olive oil if needed.

Sauté the chopped onion until translucent, about 4 minutes.

Add the minced garlic and spices, cooking for another minute.

Step 3:

Pour in the chicken broth and tomatoes.

Stir well, scraping up any browned bits.

Then, return the chicken to the pot.

Bring to a simmer.

Step 4:

Add black beans and corn.

Continue simmering for 20 minutes until the chicken is cooked through.

Remove the chicken, shred it, and return to the pot.

Step 5:

Serve hot, garnished with tortilla strips.

Enjoy a bowl of warm, comforting soup!

Tips and Tricks for Making This Recipe

Flavor Boost:

Try adding a dash of smoked paprika or chipotle powder if you like a little more depth and smokiness to your soup.

It really brings out the flavors!

Tortilla Strips:

Make your own tortilla strips by cutting tortillas into strips and baking at 375°F for about 10 minutes until crispy.

It adds a fresh crunch!

Make-Ahead Friendly:

This soup freezes beautifully.

Make a large batch and freeze in portions.

Just thaw overnight in the fridge, and you’ll have ready-to-go meals.

Substitute Options:

Feel free to swap the chicken breasts for thighs if you prefer dark meat.

They’re extra juicy and flavorful in this soup.

Thickening Tip:

For a thicker soup, mash some of the beans before adding them.

It gives the soup a richer, heartier texture. Enjoy!

What to Serve with Chili’s Chicken Tortilla Soup

Tortilla Chips

Tortilla chips are a classic choice to pair with chicken tortilla soup.

You can make them quickly in an air fryer using corn tortillas for a light and crunchy delight.

Adding a touch of lime and salt can bring out their flavors even more!

Avocado Fries

If you’re feeling adventurous, try making avocado fries.

They’re crispy on the outside and creamy on the inside, offering a delightful contrast to the soup.

Simply coat sliced avocado in breadcrumbs and bake until golden brown.

Corn Muffins

Corn muffins are an excellent side that complement the flavors of chicken tortilla soup.

Their slightly sweet taste pairs well with the savory notes of the soup.

You can add a bit of jalapeño to the batter for some extra zing!

Pineapple Mango Salsa

For a refreshing twist, serve pineapple mango salsa alongside your soup.

The sweet and tangy flavors of the salsa bring a lively contrast to the rich and spicy broth.

It’s easy to make; just combine diced pineapple, mango, red onion, and cilantro.

Jicama Slaw

Try something different with a crisp jicama slaw.

Its crunchy texture and mild flavor provide a pleasant counterpoint to the soup.

Mix jicama, cucumber, lime juice, and chili powder for a light side dish.

Variations and Substitutions

Substituting Chicken

You can replace the cooked chicken in the recipe with rotisserie chicken if you’re short on time.

I’ve found it adds a delicious, smoky flavor to the soup.

Rotisserie chicken also makes for an effortless addition because it’s already cooked and flavored.

Adjusting Spice Levels

You might want to adjust the spice levels to match your preferences.

Add more jalapeños or hot sauce for an extra kick!

On the other hand, you could use fewer jalapeños for a milder version.

Vegetarian Options

If you’re looking to make it vegetarian, you can substitute the chicken with black beans and corn.

I recommend vegetable broth instead of chicken broth for an equally tasty experience.

Trust me, the texture and flavor are still fantastic even without the chicken.

Cheese Choices

While Monterey Jack cheese is classic, you can easily swap it for cheddar for a different twist.

Both melt smoothly into the soup, creating a creamy consistency that’s hard to resist.

Exploring various cheese options can really enhance your dish!

How to Store Leftover Chili’s Chicken Tortilla Soup

Cool Down

You should always let your leftover soup cool at room temperature before storing it.

This prevents excess moisture from forming in the storage container, which could water down your soup later.

Ideally, let it cool for about 30 to 60 minutes.

Use Air-Tight Containers

Once cooled, transfer the soup to air-tight containers to keep it fresh and delicious.

Air-tight containers help lock in flavors and prevent the soup from absorbing other odors in the fridge.

You’ll find that your soup stays fresher this way!

Refrigerate or Freeze

Leftover Chicken Tortilla Soup can be refrigerated or frozen for future enjoyment.

If you’re planning to eat it within 3-4 days, storing it in the fridge is perfect.

For longer storage, pop it in the freezer where it can last up to 2-3 months.

Common Mistakes to Avoid

Skipping the Salsa

You don’t want to miss out on adding salsa to your chicken tortilla soup.

The tangy and spicy kick from salsa gives the soup its essential flavor profile.

Without it, your soup might taste a bit bland and not as exciting.

Using Pre-Cooked Chicken

Using pre-cooked chicken can be tempting, especially if you’re in a hurry.

However, pre-cooked chicken can become dry and tough in the soup.

Cooking fresh chicken in the soup ensures it absorbs all those wonderful flavors.

Overusing Tomato Paste

I get it, tomato paste can be handy, but it’s not the best choice here.

It’s too concentrated and heavy for chicken tortilla soup.

Blending fresh tomatoes gives the soup a lighter, fresher taste that’s perfect!