Chuy's Tortilla Soup
Chuy's Tortilla Soup is unique because you make the homemade chicken broth from scratch! It's so much more delicious and really simple! This perfect cold day soup is loaded with veggies, chicken and fresh herbs then topped with tortilla strips and avocado chunks.
Ingredients
Broth Ingredients
- 8 cups water
- 2 tbsp chicken bouillon Better than Bouillon Garlic or Chicken
- 2 lbs bone-in skin-on chicken thighs or chicken breasts
- 1 carrot peeled and cut into 2 pieces
- 1/2 yellow onion peeled and cut into 2 pieces
- 2 stalks celery trimmed, cut in half
- 1 poblano pepper cut into chunks
- 1/4 cup fresh cilantro sprigs
- 3 cloves garlic
- 1/4 cup dried red chile peppers
- 1 5-inch corn tortilla
- 1/8 tsp dried thyme
Chicken Soup Additions
- 1 carrot peeled and diced
- 1/2 yellow onion peeled and diced
- 1 stalk celery trimmed and diced
- 1 poblano pepper trimmed and diced
Toppings
- 2 roma tomatoes diced
- 4 tbsp corn canned or frozen
- 1 avocado diced
- 1 cup colby jack cheese shredded
- 4 sprigs fresh cilantro
- 1/4 cup tortilla strips
Instructions
- In a large 8-quart stock pot, mix the water and Better than Bouillon and bring to a boil on high heat.8 cups water, 2 tbsp chicken bouillon
- Peel and trim 1 carrot, 1/2 onion, 2 stalks celery and 1 poblano pepper. These can be in chunks as they're going into the stock and will be discarded.1 carrot, 1/2 yellow onion, 2 stalks celery, 1 poblano pepper
- Once the water is boiling, lower heat to medium and add raw bone-in chicken, carrot, celery, onion, poblano, fresh cilantro, garlic cloves, dried chiles, corn tortilla and dried thyme.2 lbs bone-in skin-on chicken thighs, 1 carrot, 1/2 yellow onion, 2 stalks celery, 1/4 cup fresh cilantro sprigs, 3 cloves garlic, 1/4 cup dried red chile peppers, 1 5-inch corn tortilla, 1/8 tsp dried thyme, 1 poblano pepper
- Cover and simmer for 40 minutes over medium heat.
- Prep additional veggies while stock is simmering. Peel, trim and dice 1 carrot, 1 stalk celery, other 1/2 onion and 1 poblano pepper.1 carrot, 1/2 yellow onion, 1 stalk celery, 1 poblano pepper
- Place a large bowl in the sink. On top of the bowl, place a pasta strainer (or finer) above the bowl. You're mainly wanting to keep out the vegetables and chicken. Pour the chicken stock through the strainer.
- With tongs, remove chicken thighs from strainer and set aside. Discard all the other ingredients in the strainer.2 lbs bone-in skin-on chicken thighs
- Pour the strained stock back into the stock pot and add the diced carrots, onions, celery and poblano pepper. Cover and simmer on medium heat for 10 minutes or until carrots are tender.1 carrot, 1/2 yellow onion, 1 stalk celery, 1 poblano pepper
- While vegetables are simmering, pull skin off chicken pieces. Pull chicken from bones and shred. Add shredded chicken back to simmering broth.
- Split broth and chicken between four bowls. Add diced tomato, corn, slices of avocado, shredded cheese, fresh cilantro and crunchy tortilla strips to each bowl and enjoy!2 roma tomatoes, 4 tbsp corn, 1 avocado, 1 cup colby jack cheese, 4 sprigs fresh cilantro, 1/4 cup tortilla strips
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 2cupsCalories: 572kcalCarbohydrates: 59.3gProtein: 32.1gFat: 27.2gSaturated Fat: 7.1gCholesterol: 93mgSodium: 593mgPotassium: 1665mgFiber: 15.8gSugar: 8gCalcium: 171mgIron: 9mg
Tried this recipe?Let us know how it was!