Creeach Fam Recipes

Chuy's Tortilla Soup

Name: Chuy's Tortilla Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
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; 1 carrot (peeled and diced); 1/2 yellow onion (peeled and diced); 1 stalk celery (trimmed and diced); 1 poblano pepper (trimmed and diced); 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

4 servings

portions

10 minutes

temps actif

1 hour

temps total

Commencer à Cuisiner

Ingrédients

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

1 carrot (peeled and diced)

1/2 yellow onion (peeled and diced)

1 stalk celery (trimmed and diced)

1 poblano pepper (trimmed and diced)

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.

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.

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.

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.

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.

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.

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!

Nutrition

Taille de Portion

2 cups

Calories

572 kcal

Lipides Totaux

27.2 g

Lipides Saturés

7.1 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

93 mg

Sodium

593 mg

Glucides Totaux

59.3 g

Fibres Diététiques

15.8 g

Sucres Totaux

8 g

Protéines

32.1 g