Recipe For Chuy's Tortilla Soup
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Description
Chuy's Tortilla Soup is a delicious and hearty soup that is perfect for any occasion. This soup is a Tex-Mex classic that is packed with flavor and is sure to satisfy your taste buds. Chuy's Tortilla Soup is made with a rich and spicy tomato broth, tender shredded chicken, crispy tortilla strips, and topped with fresh avocado, cheese, and cilantro. It is the perfect comfort food for cold and rainy days, or whenever you crave something warm and satisfying.Prep Time
The prep time for this recipe is approximately 20 minutes.Cook Time
The cook time for this recipe is approximately 45 minutes.Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup frozen corn
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups cooked shredded chicken
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 1 cup shredded cheese
- 1 lime, cut into wedges
- 6 corn tortillas, cut into strips
- Salt and pepper to taste
Equipment
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Spatula
- Immersion blender (optional)
Method
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeno pepper and sauté until the onion is translucent.
- Add the cumin, chili powder, and cayenne pepper and sauté for another minute.
- Add the chicken broth, diced tomatoes, tomato sauce, corn, and black beans. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Add the shredded chicken and cilantro and cook for another 10 minutes.
- If desired, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches.
- Season with salt and pepper to taste.
- In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the tortilla strips and fry until crispy and golden brown. Drain on paper towels.
- To serve, ladle the soup into bowls and top with diced avocado, shredded cheese, crispy tortilla strips, and a squeeze of lime juice.
Notes
- This recipe makes approximately 6 servings.
- If you don't have cooked shredded chicken, you can use rotisserie chicken or poach chicken breasts in the broth before adding the other ingredients.
- If you prefer a thicker soup, you can add a can of refried beans to the broth before adding the other ingredients.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
Nutrition Info
- Calories: 356
- Protein: 24g
- Fat: 19g
- Carbohydrates: 24g
- Sodium: 1025mg
Recipes FAQ
- Can I make this soup ahead of time?
- Can I freeze this soup?
- Can I use vegetable broth instead of chicken broth?
Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat over low heat before serving.
Yes, you can freeze this soup for up to 3 months. Allow the soup to cool completely before transferring it to an airtight container and freezing. Thaw in the refrigerator overnight before reheating.
Yes, you can use vegetable broth instead of chicken broth to make this soup vegetarian.
Recipe Tips
- If you want to make this soup spicier, you can add more cayenne pepper or leave the seeds in the jalapeno pepper.
- If you don't have corn tortillas, you can use flour tortillas or tortilla chips instead.
- If you want to make this soup creamier, you can add a can of coconut milk or a dollop of sour cream to the broth before adding the other ingredients.
- If you don't like cilantro, you can omit it or substitute it with parsley or basil.
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