Tortilla Chicken Soup Chuys Copycat Recipes

TORTILLA CHICKEN SOUP {CHUY'S COPYCAT}

Steps:

• Melt butter in a stock pot on medium heat and saute onions, carrots, celery, jalapenos until onions are translucent. Add garlic during the last minute of saute time.
• Add chicken broth, corn, canned tomatoes & chiles, cumin, salt, and pepper to the pot. Boil gently until all veggies are soft, about 15-20 minutes.
• After veggies are cooked, add cooked chicken & lime juice. Add more salt to taste if needed.
• Before serving, garnish with avocado, cheese, green onions, cilantro, and tortilla strips.

HOMEMADE CHICK-FIL-A CHICKEN TORTILLA SOUP

Steps:

• Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Let saute for about 5 minutes until onions become translucent. Stir in cumin, oregano and salt.
• Meanwhile, puree 2 cans of cannellini beans in a blender until smooth. Do not drain beans of liquid before blending.
• Add pureed beans, remaining can of cannellini beans, 2 cans diced tomatoes with green chilies, cream-style corn, whole kernel corn, black beans, and shredded chicken to onion mixture in pot. (Do not drain any cans of their liquid) Stir to combine. Let soup simmer over medium heat until heated all the way through. Add juice of 1 lime and season with salt to taste before serving. Serve with tortilla strips or chips.

COPYCAT EL CHICO CHICKEN TORTILLA SOUP

Steps:

• 1. In a large sauce pan dissolve bouillon cubes in 4 cups boiling water.
• 2. Add chicken to broth and simmer until cooked through.
• 3. Remove chicken from pan and set aside to cool.
• 4. Add tomato paste, chili powder, hot suace, onion flakes and lime juice to sauce pan and bring to a simmer while stirring.
• 5. Salt to taste.
• 6. Cut chicken into cubes.
• 7. To serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In a pitcher or large measuring cup, combine the masa harina with 1 quart of the water. Stir until all lumps dissolve.
• In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, salt, and cayenne. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.
• Add masa harina mixture to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina.)
• Stir in the remaining 3 quarts of water and the tomatoes. Let the soup return to a boil, stirring occasionally.
• Add the cheese. Cook, stirring occasionally until the cheese melts.
• Add the chicken and heat through.