Thursday, January 17, 2013

Chuys Chicken Tortilla Soup

Ingredients 2 lbs chicken (split chicken breasts with ribs) 2 tbsp olive oil 1 chopped medium white onion 1 chopped carrot 1 chopped celery 16 cups chicken broth (99% fat free) 1 tbsp habanero powder (optional) 4 diced Roma tomatoes 1 cup corn 1 tbsp lime juice 1 tsp pepper 4 oz can diced green chilies (Hatch) 2 cups chopped cilantro 1 avocado chopped 1 cup chopped sweet potato (optional) shredded jack cheese tortilla strips (optional, but way better with) Preparation Boil chicken and remove meat from bones. Cook onion, carrot, celery in oil until onion starts turning golden.Add chicken br oth and bring to a slow boil and turn heat to medium. Add chicken meat, green chilies, corn, Roma tomatoes, lime juice, cilantro, avocado, sweet potato, habanero powder and pepper. Allow to cook for 20 to 30 minute on medium heat. When serving add about ¼ cup of jack cheese to bottom of bowl, add soup, and top with tortilla strips.

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