Craving a warm, comforting bowl of deliciousness that's also quick to make? Look no further! This Chuy's Chicken Tortilla Soup recipe brings the vibrant flavors of Tex-Mex cuisine right to your kitchen. It’s a perfect example of easy recipes that deliver big on taste, making it an ideal weeknight dinner or a satisfying weekend lunch. Get ready to experience homemade cooking at its finest, a dish so good, it rivals your favorite restaurant!
Ingredients:
This recipe makes about 6 servings of this healthy meal.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 4 cups chicken broth
- 1 (15 ounce) can fire-roasted diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- Avocado slices (for serving)
- Lime wedges (for serving)
Instructions:
Get started:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
Cook the chicken:
- Add the minced garlic and cook for another minute until fragrant. Then, add the chicken and cook until browned on all sides.
Simmer the soup:
- Stir in the Rotel, chicken broth, fire-roasted tomatoes, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
Crisp the tortillas:
- While the soup simmers, preheat your oven to 350°F (175°C). Spread the tortilla strips in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Be mindful not to burn them.
Assemble and serve:
- Ladle the soup into bowls. Top with the crispy tortilla strips, shredded cheddar cheese, chopped cilantro, avocado slices, and a squeeze of lime juice.
Cooking Tips for the Best Results:
- For a richer flavor, use homemade chicken broth.
- If you prefer a smoother soup, you can blend a portion of the soup with an immersion blender before serving.
- Feel free to adjust the amount of cayenne pepper to your preferred spice level. Start with less and add more gradually.
- Toasting the spices (chili powder, cumin, and oregano) in a dry pan before adding them to the soup will enhance their flavor significantly. Just be careful not to burn them.
- For a vegetarian version, substitute the chicken with 1 (15 ounce) can of black beans or chickpeas, drained and rinsed.
Variations:
- Add vegetables: Enhance your soup with other vegetables like bell peppers, corn, or zucchini.
- Spice it up: Increase the amount of cayenne pepper or add a pinch of chipotle powder for a spicier kick.
- Creamy version: Stir in a dollop of sour cream or Mexican crema before serving for a creamier texture.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: Approximately 25-30g Fat: Approximately 15-20g Carbohydrates: Approximately 25-30g
This Chuy's Chicken Tortilla Soup recipe is a delicious and satisfying meal that’s perfect for a quick weeknight dinner or a relaxed weekend lunch. The combination of flavors and textures is sure to please everyone, from seasoned cooks to those just starting their culinary journey. Enjoy!