On the Border
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On the Border Chicken Tortilla Soup
Read moreIngredients you don’t find in other popular tortilla soups are probably why this has been my most requested menu item to hack from the chain. I’m thrilled to have finally cracked it since this is now the go-to tortilla soup recipe at my house.
You’ll notice some standout ingredients, like zucchini, fresh corn kernels, diced Roma tomato, rice, and a garnish of Monterey Jack cheese and avocado, but the ingredient that brings it all together is the significant portion of perfectly seasoned chicken tinga. The shredded chicken tenderizes nicely in the soup and all the components that make it such a tasty tinga contribute great flavor and color to the pot.
For my On the Border Chicken Tortilla Soup recipe, I spent the first day fabricating the best chicken tinga formula I could make. I started with uncooked white and dark chicken fillets but found that a supermarket rotisserie chicken worked even better and saved oodles of time. After removing the skin and bones, I used two forks to shred the chicken and was stoked to get precisely four cups of shredded chicken. I created a tinga sauce with chipotle, tomato, onion, garlic and spices, and combined it with the shredded chicken, then I built the rest of the soup around the tinga.
When your soup is done, you’ll have enough for ten bowls, each garnished with Jack cheese, tortilla strips or chips, cilantro, and a fresh wedge of avocado. The tasty chicken tinga recipe here also makes an excellent filling for tacos, burritos, and enchiladas.
Find more of your favorite On the Border copycat recipes here.
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On the Border Smoked Jalapeno Vinaigrette
Read moreOne of the top choices for your salad at this popular Mexican chain is this delicious, slightly spicy chipotle-flavored dressing. A clone for this one is made easily by combining several ingredients in a small pan over medium heat and simmering for 5 minutes. The final step involves creating an emulsion to thicken the dressing and to keep the oil from separating. I suggest measuring the oil into a spouted measuring cup. This will make it easy to drizzle the oil in a thin stream into the dressing while you are rapidly whipping the mixture with a wire whisk. If you break a sweat, you’re doing it right.
You may notice that there is no jalapeño mentioned in my On The Border Smoked Jalapeño Vinaigrette copycat recipe below. Chipotle is a smoke dried jalapeño. We'll use ground chipotle chili found near the spices in your market.You might also like my copycat recipes for On The Border guacamole and Mexican mojito.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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On the Border Guacamole Live!
Read moreMenu Description: "Made fresh to order, with ripe avocados and choice of tomatoes, jalapeños, cilantro, red onions and fresh lime juice. Enough to share."
This 160-unit casual Mexican chain makes a nice table side guacamole that you can easily duplicate for your amigos. This is the basic formula, but you can freely adjust it to suit the tastes of your crew. It's also easy to double it (or more) for a bigger fiesta, if that's the plan. My On The Border Guacamole Live! copycat recipe is much better when slightly chilled. So, put the avocados into the fridge for an hour or two before you open them up.Wash it all down with this copycat for On the Border's Mexican Mojito.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. -
On the Border Mexican Mojito
Read moreYou don't need rum to make a great mojito—just check out this variation on one of the most popular cocktails of the new millennium. Where white rum is usually found in this drink, America's largest casual Mexican food chain mixes in silver tequila and Cointreau orange liqueur. Add to that a little sweet-and-sour mix and a squirt of agave syrup and you have a tasty mash-up of margarita and mojito. Agave syrup is used as a sugar substitute, and it can be found in many markets now, or in specialty and health food stores. The same brand of agave syrup On the Border uses in this drink (Wholesome) can be found at Whole Foods.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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On the Border Chicken Tortilla Soup
Read moreIngredients you don’t find in other popular tortilla soups are probably why this has been my most requested menu item to hack from the chain. I’m thrilled to have finally cracked it since this is now the go-to tortilla soup recipe at my house.
You’ll notice some standout ingredients, like zucchini, fresh corn kernels, diced Roma tomato, rice, and a garnish of Monterey Jack cheese and avocado, but the ingredient that brings it all together is the significant portion of perfectly seasoned chicken tinga. The shredded chicken tenderizes nicely in the soup and all the components that make it such a tasty tinga contribute great flavor and color to the pot.
For my On the Border Chicken Tortilla Soup recipe, I spent the first day fabricating the best chicken tinga formula I could make. I started with uncooked white and dark chicken fillets but found that a supermarket rotisserie chicken worked even better and saved oodles of time. After removing the skin and bones, I used two forks to shred the chicken and was stoked to get precisely four cups of shredded chicken. I created a tinga sauce with chipotle, tomato, onion, garlic and spices, and combined it with the shredded chicken, then I built the rest of the soup around the tinga.
When your soup is done, you’ll have enough for ten bowls, each garnished with Jack cheese, tortilla strips or chips, cilantro, and a fresh wedge of avocado. The tasty chicken tinga recipe here also makes an excellent filling for tacos, burritos, and enchiladas.
Find more of your favorite On the Border copycat recipes here.
-
On the Border Smoked Jalapeno Vinaigrette
Read moreOne of the top choices for your salad at this popular Mexican chain is this delicious, slightly spicy chipotle-flavored dressing. A clone for this one is made easily by combining several ingredients in a small pan over medium heat and simmering for 5 minutes. The final step involves creating an emulsion to thicken the dressing and to keep the oil from separating. I suggest measuring the oil into a spouted measuring cup. This will make it easy to drizzle the oil in a thin stream into the dressing while you are rapidly whipping the mixture with a wire whisk. If you break a sweat, you’re doing it right.
You may notice that there is no jalapeño mentioned in my On The Border Smoked Jalapeño Vinaigrette copycat recipe below. Chipotle is a smoke dried jalapeño. We'll use ground chipotle chili found near the spices in your market.You might also like my copycat recipes for On The Border guacamole and Mexican mojito.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
-
On the Border Mexican Mojito
Read moreYou don't need rum to make a great mojito—just check out this variation on one of the most popular cocktails of the new millennium. Where white rum is usually found in this drink, America's largest casual Mexican food chain mixes in silver tequila and Cointreau orange liqueur. Add to that a little sweet-and-sour mix and a squirt of agave syrup and you have a tasty mash-up of margarita and mojito. Agave syrup is used as a sugar substitute, and it can be found in many markets now, or in specialty and health food stores. The same brand of agave syrup On the Border uses in this drink (Wholesome) can be found at Whole Foods.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur. -
On the Border Guacamole Live!
Read moreMenu Description: "Made fresh to order, with ripe avocados and choice of tomatoes, jalapeños, cilantro, red onions and fresh lime juice. Enough to share."
This 160-unit casual Mexican chain makes a nice table side guacamole that you can easily duplicate for your amigos. This is the basic formula, but you can freely adjust it to suit the tastes of your crew. It's also easy to double it (or more) for a bigger fiesta, if that's the plan. My On The Border Guacamole Live! copycat recipe is much better when slightly chilled. So, put the avocados into the fridge for an hour or two before you open them up.Wash it all down with this copycat for On the Border's Mexican Mojito.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.
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Chipotle Guacamole
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