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Chuy's Tortilla Soup Recipe

Chuy's Tortilla Soup Recipe

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.
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Prep Time: 10 minutes
Cook Time: 49 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Keyword: Chuy's Tortilla Soup, Chuy's Tortilla Soup Recipe
Servings: 4
Calories: 572kcal
Author: Rebecca Novak

Equipment

  • Large stockpot
  • Large stockpot
  • knife
  • measuring cup

Ingredients

Broth Ingredients

  • 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

Toppings

  • 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

Instructions

  • 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.

Video

Notes

- 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.

Nutrition

Calories: 572kcal
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