Our Version of Cafe Rio’s Chicken Tortilla Soup
Ingredients
- 1 onion, diced
- 1 Tbsp. vegetable oil
- 1/2 tsp cumin
- a dash (or two) cayenne
- 1/2 tsp. chili powder
- 5 c. chicken broth
- 3 Tbsp. 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 Tbsp. taco seasoning
- 1 Tbsp. paprika
- vegetable oil (to taste)
- pico de gallo (click HERE)
- 2-3 avocados, diced
- 2 c. pepper jack cheese
- tortilla strips (Click HERE)
- cilantro (for garnish)
- lime wedges (for garnish)
Instructions
- 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 chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
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