Our Version Of Cafe Rios Chicken Tortilla Soup Recipes
OUR VERSION OF CAFE RIO'S CHICKEN TORTILLA SOUP
If you love Cafe Rio's Chicken Tortilla Soup, but don't want to go out - don't worry! We've got you covered with this AMAZING copycat recipe!
Provided by Erica Walker
Categories Soup
Time 35m
Number Of Ingredients 20
Steps:
- In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
- Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
- In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
- In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of soup directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
Nutrition Facts : Calories 642 kcal, Carbohydrate 31 g, Protein 44 g, Fat 39 g, SaturatedFat 19 g, Cholesterol 118 mg, Sodium 1647 mg, Fiber 13 g, Sugar 3 g, ServingSize 1 serving
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