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Chuy's Tortilla Soup

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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. 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
Roasted Anaheim peppers 3/4
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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