Chicken Tortilla Soup?

Does anyone have a recipe for creamy, thick chicken tortilla soup? I can only find recipes for watery ones. I wanted to make this soup and add beans for extra protein.

I'm not sure what kind of recipe you are trying to fix but, sometimes it is trial and error to get exactly what you want. You can use any recipe that you want. To thicken the soup you can us a roux (fat and starch) 2 tablespoons butter or margarine and 1 ounce of flour. Melt the butter in the pan that you want to make the soup in. Stir in the flour and cook on low heat for a minute or two (if it is a dark soup or gravy cook the roux till it smells like nuts and is brown) then slowly add your liquid and mix with a whisk to make sure that you do not get lumps (roux balls) this amount of roux will thicken about one quart for soup. If you want a cream soup add a cup of half and half to a quart of soup. If you don't want the fat then you can make a slurry of flour and water (this may dilute soup) or flour and some cold soup stock and then mix into your simmering soup. Flour makes what ever it is added to cloudy and darker if you want your broth to stay clear use a slurry with cornstarch instead of flour. Do not add anything that is delicate to the soup before you thicken it because as you stir in the thickener you will brake up the delicate stuff. I don't know if this helps or not if you like please email me your recipe and I will see if I can fix it for you.

CHILI'S© ENCHILADA SOUP 1 tablespoon vegetable oil 1 lb. of chicken breast fillets (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina (flour found in baking section of stores) 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin Garnish shredded cheddar cheese crumbled corn tortilla chips pico de gallo Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whis****il blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. Pico de Gallo 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt