Chuy’s Hot & Hearty Chicken Tortilla Soup

RICHMOND, Va (WTVR) – Ben Scarborough, General Manager of Chuy’s , shared the restaurant’s recipe for Chicken tortilla soup! Visit Chuy’s at http://www.chuys.com/

BROTH INGREDIENTS                                                       QUANTITY                                                                                                

Water                                                                                8 cups

Chicken Base                                                                     1/3 cup

10oz Chicken, whole breasts, bone-in raw                       1

Carrots (cut in half)                                                          2 ounces (approx. ¼ cup)

Onion (quarter cut)                                                           2 ounces (approx. ¼ cup)

Celery (cut in half)                                                            2 ounces (approx. ¼ cup)

Cilantro                                                                             1 tsp

Fresh Garlic                                                                       1 clove

Dried red chile pepper                                                     3/4 cup

Roasted Anaheim peppers                                                3/4 cup

Corn Tortillas, 5”                                                              2

Thyme                                                                               ¼ tsp

Diced Carrots 3/8”                                                            2 ounces (approx. ¼ cup)

Diced Onions 3/8”                                                            2 ounces (approx. ¼ cup)

Diced Celery 3/8”                                                             2 ounces (approx. ¼ cup)

PROCEDURE

  1. Mix the water and chicken base, bring to a boil.
  2. Crack raw bone-in chicken in half at the breast bone, add to boiling stock.
  3. Add the remaining ingredients EXCEPT diced carrots, onions and celery. Boil for 40 mins.
  4. Strain the stock through a china cap strainer and place liquid back in pot. Discard all the other ingredients. (Save chicken to use later.)
  5. Add the remaining diced carrots, onions and celery. Boil for 10 minutes or until carrots are tender.
  6. Add toppings and let cool before serving.

TOPPINGS INGREDIENTS                                                 TOTAL/PER BOWL

Roasted, pulled chicken                                                    48 ounces = 3 ounces

Tomatoes, diced                                                               2/3 cup = 2 tsp

Roasted corn                                                                     1/3 cup = 1 tsp

Roasted Anaheim peppers                                                1/6 cup = ½ tsp

Avocado                                                                            1 = 1 tsp

Jack cheese, shredded                                                      2 cups = 1/8 cup

Cilantro leaves                                                                  Bunch = 3-4 leaves

Tortilla strips                                                                     1 cup, to preference

 

 

PROCEDURE

  1. Portion 2 cups of broth per soup bowl.
  2. Add roasted pulled chicken, tomatoes, roasted corn, Anaheim peppers and avocado
  3. Top with cilantro leaves and tortilla strips

 

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