Chicken Tortilla Soup (Chuy's Copycat Recipe)
It's my favorite thing at Chuy's. I order the chicken tortilla soup all year round.
I have looked up this recipe and found this video here. And it was super helpful, but their recipe calls for chicken base. Which I don't love and never have on hand.
This recipe is my take on it.
What I love about it is that its a "build your own soup" kind of recipe. You add only the ingredients you want and then pour over the chicken stock base to complete the soup. It is amazing.
Also, bean free. I am particular about beans in soup. But feel free to add beans as your add-ins if thats something you are into.
Notes:
- I found frozen fire roasted organic corn kernels at my grocery store, but if you don't have that just sub regular corn kernels, I know it will do the trick just as well!
- I also used a store bought chicken broth and that is something I think you could sub with home made, or use chicken broth or stock as a good sub!
- I would also suggest amping up the salt or spice depending on your preferences, so taste as you go.
- I know you can make the chicken broth base of the soup and then freeze it for later. It would be super easy to have the broth ready for a busy weeknight and add some home cooked chicken meat and toppings and make this a quick dinner! Yum!
Serve with warm tortillas or chips, make it your own! Enjoy!
Chicken Tortilla Soup: Chuy's Copycat Recipe
Ingredients:
- ¼ cup olive oil
- 1 lb chicken bone-in, skin on thighs
- 1 lb chicken breast
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 2 teaspoon chicken seasoning, divided
- ½ teaspoon of garlic powder
- ½ teaspoon paprika
- ¼ teaspoon of dried oregano
- 2 teaspoon ground cumin, divided
- ¾ cup yellow onion, diced
- ¾ cup celery diced
- ¾ cup carrots diced
- 2 teaspoon minced garlic
- 8 cups chicken bone broth
- 5 corn tortillas
- 1 tablespoon avocado oil
- flaky salt to taste
- fire-roasted corn
- ½ cup shredded white cheddar cheese
- diced avocado
- diced fresh cilantro
- diced fresh tomato
Prepare the Chicken:
1. Heat oven to 375 degrees
2. Place raw chicken on shallow parchment lined pan, patting chicken dry with a paper towel. Sprinkle with salt and pepper.
3. Drizzle raw chicken with avocado oil and then add 1 teaspoon of chicken seasoning, 1 teaspoon of cumin and the rest of the spices to cover the chicken. Evenly coat the chicken with all the spices.
5. Place in oven and cook for 40-45 minutes until internal temperature reaches 165 degrees F.
6. Remove from oven and allow to cool.
7.Pull the chicken off the bone, discarding the skin, and set aside until ready to serve with hot broth.
Prepare the Broth:
1. While the chicken is roasting heat a dutch oven to medium-high.
2. Add 8 cups of chicken bone broth to the pot and bring to a rolling boil.
3. Add carrots, celery, onions and garlic to the boiling water.
4. Add in 1 teaspoon of chicken seasoning and 1 teaspoon of cumin.
5. Cook for 10 minutes or until carrots are fork tender.
6. Bring broth to a simmer until ready to serve.
Prepare the tortilla strips:
1. Cut 5 corn tortilla strips into thin slices and place in a bowl.
2. Coat tortilla strips with avocado oil.
3. Place strips in an air fryer on 400 degrees F and cook for 8 to 10 minutes. Turning halfway. (Can use oven to fry the strips. Cook time may differ.)
4. Allow to cool and serve as an add-in or garnish.
Assemble your soup:
1. Place chicken and any desired add-ins such as corn, cilantro, cheese, tomatoes, avocado, and tortilla strips in a bowl.
2. Cover all add-ins with chicken broth.
3. Finish off with additional tortilla strips and flaky salt.
4. Serve with warm tortillas for dipping and enjoy!