I got this from a food blog called Family Favorite Recipes.  I really liked it, I love soup especially on a cool fall evening.  I made a few changes and I didn’t grill my chicken I just put it in the oven.  I made Our Best Bites pico de gallo, which I love.  I think next time I will double everything because this only made 3 big bowls if you are just having soup.

Cafe Rio Chicken Tortilla Soup

 

Café Rio’s Chicken Tortilla Soup our version

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 4

Ingredients

  • 1 lg. onion, diced ( I used only 1/4 )
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin
  • a dash (or two) cayenne
  • 1/2 teaspoon chili powder
  • 5 cups chicken broth
  • 3 tablespoons fresh cilantro, finely chopped
  • juice of 1/2 lime
  • pepper, to taste
  • 1 can pinto beans, drained and rinsed
  • 2-3 boneless, skinless chicken breasts
  • 2 Tablespoons taco seasoning
  • 1 Tablespoons paprika
  • pico de gallo
  • 2-3 avocados, diced
  • 2 cups pepper jack cheese, grated ( or what ever cheese you have or like)
  • tortilla strips
  • cilantro, for garnish
  • lime wedges, for garnish

Instructions

  1. In a small skillet sauté onion in 1 tablespoon oil, until onions become slightly soft. Stir in cumin, cayenne, and chili powder and sauté an additional minute or two.
  2. Transfer seasoned onions to a medium-sized sauce pan. Add chicken broth, cilantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours. ( I'm not sure you need to simmer this long, I did this the first time, but I think 1 hour is enough)
  3. Combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture.
  4. Grill chicken over medium-heat until cooked through, turning only once. Remove from grill and shred. ( I pounded mine just until they were an even thickness and cooked them in oven on a foil lined baking pan. 375 degrees for 20 minutes
  5. In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 cup diced avocado, and 1/3 cup pepper jack cheese. Ladle about 1 cup chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

Notes

I sautéed my onions in the same pot I was going to simmer soup in, no sense in dirtying another pan. I also just crunched some tortilla chips on top of soup instead of making tortilla strips. My lazy side coming out.

http://oursisterskitchen.com/?p=1223

 

 

Categories: Featured, Soup

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