Chuys Copycat Food

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TORTILLA CHICKEN SOUP {CHUY'S COPYCAT}



Tortilla Chicken Soup {Chuy's Copycat} image

This Chuy's copycat tortilla chicken soup is the perfect meal for any chilly day. Filled with veggies, garlic, and plenty of spice, this soup tastes almost just like the Chuy's version - but healthier!

Provided by Mary

Categories     Soup & Salad

Time 40m

Number Of Ingredients 20

2 TBSP butter
1/2 onion, diced
2 stalks celery, chopped
2 carrots, chopped
2 jalepenos, minced
3 cloves garlic, minced
8 cups chicken broth
2 cubes homemade chicken bouillon*, optional
1 cup frozen corn
1 tsp cumin
2 tsp salt
1/2 tsp pepper
1 can diced tomatoes w/ green chiles, 14.5 oz
2 cups cooked chicken, shredded
1 lime, juiced
avocado, diced
cheddar cheese, grated
1/2 cup green onions, diced
cilantro, chopped
tortilla strips

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.

Nutrition Facts : Calories 214 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 1744 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CREAMY JALAPEñO DIP {CHUY'S COPYCAT RECIPE}



Creamy Jalapeño Dip {Chuy's Copycat Recipe} image

Creamy Jalapeño Dip is an all-natural copycat recipe of the popular dip from Chuy's, made with just a handful of real ingredients including fresh jalapeños, cilantro, and salsa verde!

Provided by Samantha Skaggs

Categories     Appetizer

Time 4h15m

Number Of Ingredients 10

2 fresh jalapeños (*see Notes below)
1/3 cup packed fresh cilantro leaves
1/2 cup good-quality mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/3 cup salsa verde (tomatillo salsa)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt (plus more to taste)
Freshly ground black pepper (to taste)

Steps:

  • In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped.
  • Add the remainder of the ingredients and blend/process until mixture is smooth and completely puréed. Adjust seasonings to taste, adding more salt and pepper if necessary.
  • Cover and refrigerate for at least 4, but ideally 8 or more, hours. Serve with tortilla chips.

Nutrition Facts : Calories 102 kcal, Carbohydrate 2 g, Protein 1 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 205 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

COPYCAT CHUY'S CREAMY JALAPENO DIP



Copycat Chuy's Creamy Jalapeno Dip image

This is one of my favorite dips ever! I could eat it for a meal, really! I like it best with On The Border Cantina Thins. When I first made it, I followed another recipe but found it unlike the original Chuy's dip, so I altered it and I think this is right on the money! Make sure you add the milk a little at a time until you reach your desired consistency. (Most of the copycat recipes I've seen are thick, but I remember it being thin at Chuy's.) My husband high-fived me when he first tasted it. Enjoy!

Provided by emerino

Categories     Mexican

Time 40m

Yield 4 cups

Number Of Ingredients 8

16 ounces sour cream
1 (1 ounce) packet hidden valley ranch dressing mix
2 garlic cloves, finely chopped
1/2-3/4 cup jalapeno pepper, finely chopped
1/3 cup cilantro leaf, finely chopped
1 tablespoon lemon juice
1/2 cup buttermilk
1/4-1 cup milk

Steps:

  • 1. Finely chop the garlic, jalapeno, and cilantro (you can use a blender or food processor but I like the little chunks).
  • 2. Add sour cream, ranch seasoning, lemon juice, buttermilk and stir.
  • 3. Add milk 1/4 cup at a time until desired consistency (about 1 cup total).
  • Refrigerate until serving (best if made a day ahead).

Nutrition Facts : Calories 259.5, Fat 24.5, SaturatedFat 14.3, Cholesterol 65.5, Sodium 136.6, Carbohydrate 7.2, Fiber 0.4, Sugar 6.2, Protein 4.2

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