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      Chuy's Tortilla Soup

      Chuy's Tortilla Soup
      Yield: 16 Bowls

      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. 1/4 cup)
      Onion (quarter cut) 2 ounces (approx. 1/4 cup)
      Celery (cut in half) 2 ounces (approx. 1/4 cup)
      Cilantro 1 tsp
      Fresh Garlic 1 clove
      Dried red chile pepper 3/4
      Roasted Anaheim peppers 3/4
      Corn Tortillas, 5" 2
      Thyme 1/4 tsp

      Diced Carrots 3/8" 2 ounces (approx. 1/4 cup)
      Diced Onions 3/8" 2 ounces (approx. 1/4 cup)
      Diced Celery 3/8" 2 ounces (approx. 1/4 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 = 1/2 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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