Description
Discover the secret to making Chuys Chicken Tortilla Soup at home with this easy recipe. Learn how to recreate this popular Tex-Mex favorite in your own kitchen!
Ingredients
- 8 cups (1920 ml) (1.9 liters) water
- 2 tbsp (30 ml) chicken bouillon (Better than Bouillon Garlic or Chicken)
- 2 lbs (900 g) 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 (60 ml) fresh cilantro sprigs
- 3 cloves garlic
- 1/4 cup (60 ml) dried red chile peppers
- 15-inch corn tortilla
- 1/8 tsp (1 ml) 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 (60 ml) corn, canned or frozen
- 1 avocado, diced
- 1 cup (125 g) cheddar cheese, shredded
- 4 sprigs fresh cilantro
- 1/4 cup (60 ml) tortilla strips
Instructions
- In a large 8-quart stock pot, combine the water and chicken bouillon, and bring to a rolling boil over high heat.
- Prepare a carrot, half an onion, two celery stalks, and a poblano pepper by peeling, trimming, and cutting them into pieces. These will be used to flavor the broth and will be removed later.
- Once the liquid reaches a boil, reduce the heat to medium and introduce the bone-in chicken, carrot, celery, onion, poblano, fresh cilantro, garlic cloves, dried chiles, corn tortilla, and dried thyme.
- Cover the pot and let it cook gently on medium heat for 40 minutes.
- While the stock is simmering, get the additional vegetables ready by peeling, trimming, and chopping another carrot, one celery stalk, the remaining half onion, and one poblano pepper into small pieces.
- Place a large bowl in the sink and set a pasta strainer on top. Carefully pour the chicken broth through the strainer to separate the liquid from the solids.
- Use tongs to pick out the chicken thighs from the strainer and set them aside. Dispose of the other strained ingredients.
- Return the strained broth to the stock pot and add the chopped carrots, onions, celery, and poblano pepper. Cover and simmer on medium heat for about 10 minutes or until the carrots are soft.
- As the vegetables cook, remove the skin from the chicken pieces, shred the meat, and add it back into the simmering broth.
- Distribute the broth and chicken into four bowls. Top each serving with diced tomatoes, corn, avocado pieces, shredded cheddar cheese, fresh cilantro, and crunchy tortilla strips before serving. Enjoy your meal!
Notes
- Remove chicken skin for a lighter soup.
- Opt for fresh corn for a more flavorful dish.
- Adjust seasonings to taste for a well-balanced broth.
