Last Updated on July 16, 2023
This hearty and flavorful chicken soup is packed with protein and vegetables. It’s a perfect meal for a cold winter day or any time you’re craving something filling yet comforting.
This delicious chicken soup is perfect for a cold winter day, or any time you’re craving something filling and flavorful. Chuy’s Tortilla Soup stands out because it starts with a homemade chicken broth, which adds an extra depth of flavor. The soup is loaded with vegetables, protein-rich chicken, and fresh herbs.
In this article, we will provide step-by-step instructions for making Chuy’s Tortilla Soup, as well as nutrition information and tips for customizing the recipe. With these easy instructions, you can whip up a pot of this comforting soup in no time!
What is Chuy’s Tortilla Soup?
Chuy’s Tortilla Soup is a delicious dish from the restaurant chain Chuy’s. It is a hearty and flavorful soup made with shredded chicken, vegetables, and herbs simmered in a homemade broth.
Toppings such as tomatoes, cilantro, cheese, avocado, tortilla strips, and corn are added for an extra flavor boost. This dish is easy to customize for different tastes by adding additional vegetables, spices, or toppings.
What does it taste like?
Chuy’s Tortilla Soup has a rich and flavorful broth with a hint of smoky flavor from the dried red chile peppers. The chicken is tender and juicy, while the vegetables add color and texture to the soup.
The toppings provide a burst of freshness with each bite, elevating the overall flavors of the dish. The broth is slightly spicy and has a bit of tang from the tomatoes. All in all, Chuy’s Tortilla Soup is a delicious and comforting dish that will satisfy the whole family!
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How did I first get introduced to Chuy’s Tortilla Soup?
I was first introduced to Chuy’s Tortilla Soup while visiting the restaurant chain for lunch. I was drawn to it by its enticing combination of flavors and textures – the richness of the broth, the tenderness of the chicken, and the crunchy toppings.
After trying it for myself, I knew that this dish had to be part of my regular rotation. I’m so glad that I discovered it because it’s become one of my favorite soups!
How to make Chuy’s Tortilla Soup?
Making Chuy’s Tortilla Soup at home is easy and straightforward. All you need is the following ingredients & step-by-step instructions:
Chicken thighs or chicken breasts: This is the main protein in the soup. You can either use bone-in skin-on chicken thighs or boneless, skinless chicken breasts.
Chicken bouillon: Better than Bouillon Garlic or Chicken flavor gives this soup an added depth of flavor.
Yellow onion, corn tortilla, poblano pepper, carrot, garlic, celery, cilantro sprigs, dried red chile peppers, and dried thyme: These ingredients help to create a flavorful broth.
Carrot, poblano pepper, celery, and onion: These are added to the soup after the broth has been cooked for an additional layer of flavor.
Toppings: Roma tomatoes, fresh cilantro, Colby jack cheese, avocado, tortilla strips, and corn all make this soup taste amazing.
In a large pot, add the chicken thighs or breasts and cover with 8 cups of water. (If using bone-in skin-on chicken thighs, make sure to remove any excess fat.)
Add the chicken bouillon, yellow onion, corn tortilla, poblano pepper, carrot, garlic cloves, celery, cilantro sprigs, dried red chile peppers, and dried thyme. Bring to a boil over medium-high heat.
Reduce the heat to low and simmer for about 1 hour or until the chicken is cooked through.
Using tongs, remove the chicken from the pot and set aside to cool.
Once the chicken has cooled, shred it and set aside.
Strain the broth through a fine mesh sieve into a large bowl. Discard the vegetables.
Return the strained broth to the pot and add the shredded chicken, carrot, poblano pepper, celery, and onion. Simmer for about 15 minutes or until the vegetables are tender.
Serve in individual bowls topped with diced tomatoes, fresh cilantro, shredded cheese, avocado, tortilla strips, and corn.
– If you are using boneless, skinless chicken breasts, reduce the cooking time to approximately 30 minutes.
– You can also add other vegetables such as bell peppers or mushrooms to the soup for an additional layer of flavor.
– For a spicier soup, add more dried red chile peppers or a few dashes of hot sauce.
– For a creamier soup, add 1/2 cup of heavy cream at the end.
– For an even cheesier soup, top with extra shredded cheese or a dollop of cream cheese before serving to create a delicious cheesy version that tastes just like the restaurant version.
- Large stockpot
- Large stockpot
- measuring cup
- 2 lbs bone-in skin-on chicken thighs or chicken breasts
- 2 tbsp chicken bouillon Better than Bouillon Garlic or Chicken
- 1/2 yellow onion peeled and cut into 2 pieces
- 1 5-inch corn tortilla
- 1 poblano pepper cut into chunks
- 1 carrot peeled and cut into 2 pieces
- 3 cloves garlic
- 2 stalks of celery trimmed, cut in half
- 1/4 cup fresh cilantro sprigs
- 1/4 cup dried red chile peppers
- 1/8 tsp dried thyme
- 8 cups water
Chicken Soup Additions
- 1 carrot peeled and diced
- 1 poblano pepper trimmed and diced
- 1 stalk celery trimmed and diced
- 1/2 yellow onion peeled and diced
- 2 Roma tomatoes diced
- 4 sprigs of fresh cilantro
- 1 cup Colby jack cheese shredded
- 1 avocado diced
- 1/4 cup tortilla strips
- 4 tbsp corn canned or frozen
- In a large pot, add the chicken thighs or breasts and cover with 8 cups of water. (If using bone-in skin-on chicken thighs, make sure to remove any excess fat.)
- Add the chicken bouillon, yellow onion, corn tortilla, poblano pepper, carrot, garlic cloves, celery, cilantro sprigs, dried red chile peppers, and dried thyme. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 1 hour or until the chicken is cooked through.
- Using tongs, remove the chicken from the pot and set aside to cool.
- Once the chicken has cooled, shred it and set aside.
- Strain the broth through a fine mesh sieve into a large bowl. Discard the vegetables.
- Return the strained broth to the pot and add the shredded chicken, carrot, poblano pepper, celery, and onion. Simmer for about 15 minutes or until the vegetables are tender.
- Serve in individual bowls topped with diced tomatoes, fresh cilantro, shredded cheese, avocado, tortilla strips, and corn.
- Carbohydrates: 59.3g
- Protein: 32.1g
- Fat: 27.2g
- Saturated Fat: 7.1g
- Cholesterol: 93mg
- Sodium: 593mg
- Potassium: 1665mg
- Fiber: 15.8g
- Sugar: 8g
- Calcium: 171mg
- Iron: 9mg
What to serve with Chuy’s Tortilla Soup?
Chuy’s Tortilla Soup is great served with a few side dishes to make it even more filling and satisfying. Here are a few delicious options:
– Mexican Rice
– Refried Beans
– Warm Flour or Corn Tortillas
– Guacamole and Chips
– Sliced Avocado
– Queso Fresco
– Fresh Limes
– Hot Sauce or Salsa
– Sour Cream
– Chopped Tomatoes and Cilantro
– Mexican Sweet Corn Cake (Esquites) or Elote
How to store leftover Chuy’s Tortilla Soup?
Chuy’s Tortilla Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the soup in a pot and heat until warm over medium-low heat.
You can also freeze the soup for up to 3 months. Make sure to thaw it in the refrigerator before reheating.
Can pregnant women eat this?
Yes! Chuy’s Tortilla Soup is a safe and healthy option for pregnant women. Make sure to add any additional toppings after the soup has been cooked to prevent food-borne illnesses.
Pregnant women should also avoid consuming raw eggs, unpasteurized dairy products, soft cheeses, processed meats, and fish with bones. It is best to consult with your healthcare provider for specific dietary advice.
How do I make the soup gluten-free?
To make Chuy’s Tortilla Soup gluten-free, simply omit the corn tortillas from the recipe and replace them with an alternative such as arrowroot powder or rice flour.
Additionally, be sure to check the ingredients on any additional toppings you may be using to ensure they are also free of wheat or gluten.
How do I make this soup vegan?
To make this soup vegan, replace the chicken with firm tofu and use vegetable broth instead of chicken broth.
Other vegan-friendly toppings include diced avocado, salsa, and hot sauce. Consider adding other plant-based ingredients such as mushrooms or quinoa for extra protein.
Can I make this soup in the slow cooker?
Yes, you can easily make Chuy’s Tortilla Soup in a slow cooker. Place all the ingredients in the slow cooker except for the chicken, vegetables, and toppings. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is cooked through.
Add the remaining ingredients and cook for an additional 15 minutes before serving.
Chuy’s Tortilla Soup is an easy and delicious one-pot meal that can be made in under an hour. It has a rich flavor with layers of spices, vegetables, chicken, and corn tortillas.
This comforting dish makes the perfect weeknight dinner or lunch option for the whole family to enjoy. Serve it with your favorite toppings and sides for a truly unique and flavorful meal. With just a few simple ingredients, you can recreate the restaurant version at home!
Thank you for reading! I hope this article was helpful and you now feel confident making Chuy’s Tortilla Soup at home.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more