Chuy's Tortilla Soup

Name: Chuy's Tortilla Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 servings
Ingredients: 8 cup Hot Water; 1 pcs Carrot, peeled and cut into 2 pieces; 2 stalks Celery, trimmed, cut in half; 0.5 pcs Yellow Onion, peeled and cut into 2 pieces; 1 pcs Poblano Pepper, cut into chunks; 0.25 cup Fresh Cilantro; 3 cloves Garlic; 0.25 cup Dried Chili Pepper; 0.125 teaspoon dried thyme; 2 pound Chicken thighs, bone-in skin-on; 2 tablespoon Chicken Bouillon; 1 pcs Poblano, trimmed and diced; 0.5 pcs Yellow Onion, peeled and diced; 1 pcs Carrot, peeled and diced; 1 stalk Celery, trimmed and diced; 1 pcs Avocado, diced; 4 tablespoon Whole Kernel Corn (can); 4 sprigs Fresh Cilantro; 1 cup Colby Jack Cheese, shredded; 0.25 cup Tortilla Chips; 2 pcs Roma Tomatoes, diced

description

EvaWestonRDN_WNW

Prep10 min

Cook50 min

Total1 hr

Servings1

Difficultyeasy

MexicanSoupsDinner / SupperLunch

Ingredients

8 cupHot Water
1 pcsCarrot, peeled and cut into 2 pieces
2 stalksCelery, trimmed, cut in half
0.5 pcsYellow Onion, peeled and cut into 2 pieces
1 pcsPoblano Pepper, cut into chunks
0.25 cupFresh Cilantro
3 clovesGarlic
0.25 cupDried Chili Pepper
⅛ teaspoondried thyme
2 poundChicken thighs, bone-in skin-on
2 tablespoonChicken Bouillon

1 pcsPoblano, trimmed and diced
0.5 pcsYellow Onion, peeled and diced
1 pcsCarrot, peeled and diced
1 stalkCelery, trimmed and diced

1 pcsAvocado, diced
4 tablespoonWhole Kernel Corn (can)
4 sprigsFresh Cilantro
1 cupColby Jack Cheese, shredded
0.25 cupTortilla Chips
2 pcsRoma Tomatoes, diced

Instructions

1
In a large 8-quart stock pot, mix the water and Better than Bouillon and bring to a boil on high heat.
2
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.
3
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.
4
Cover and simmer for 40 minutes over medium heat.
5
Prep additional veggies while stock is simmering. Peel, trim and dice 1 carrot, 1 stalk celery, other 1/2 onion and 1 poblano pepper.
6
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.
7
With tongs, remove chicken thighs from strainer and set aside. Discard all the other ingredients in the strainer.
8
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.
9
While vegetables are simmering, pull skin off chicken pieces. Pull chicken from bones and shred. Add shredded chicken back to simmering broth.
10
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!