Thursday, November 13, 2014

Chuy's Chicken Tortilla Soup Revisited {recipe}

A long time ago, I posted a link to a copy cat version of Chuy's Chicken Tortilla Soup. I made it again last night and it is SO good, but the original recipes makes a TON of soup and the directions aren't complete.  So here's my adaptation of it:

Chuy's Chicken Tortilla Soup {Copy Cat}
Serves 6
3 boneless, skinless chicken breasts
2 tbsp olive oil
1 medium white onion, chopped
1 cup chopped carrot
1 cup chopped celery
8 cups chicken broth
2 Roma tomatoes, diced
1/2 cup frozen corn
1/2 tbsp lime juice
1/2 tsp pepper
2 oz diced green chilies *Update - I use the whole 4 oz can all the time now.*
1 cup chopped cilantro
1 avocado, chopped

Mexican blend shredded cheese
tortilla chips

Season chicken with salt and pepper and cook over medium-high heat until cooked through. Shred.
Heat olive oil in a large soup pot. Add onion, carrot & celery in oil and sauté until onion is translucent. Add broth and bring to a boil. 
Turn heat to medium then add chicken, green chilies, corn tomatoes, lime juice, cilantro, avocado and pepper. Simmer for 20 to 30 minutes.
Ladle soup into bowls and top with shredded cheese, crushed tortilla chips and a sprig of cilantro.


  1. I can't wait to try this! Thank you for the adjustments. I've been scouring my search results for a version that looked simple and healthy. This looks great!

    1. Thanks Lauri! I hope you enjoy it as much as we do...

  2. I am trying this tonight, thanks for posting

  3. I am trying this tonight, thanks for posting


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