Cafe Rio Chicken Tortilla Soup

Cafe Rio Copycat Recipe

Serves 4-5

1 onion, diced
1 tablespoon vegetable oil
1/2 teaspoon cumin
a dash 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 tablespoon paprika
vegetable oil, to taste
pico de gallo
2-3 avocados, diced
2 cups pepper jack cheese
tortilla strips
cilantro (for garnish)
lime wedges (for garnish)

To make the broth: In a small skillet, saute onion in 1 tablespoon of 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 saucepan). Add chicken broth, cilantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.

To grill the chicken: In the meantime (when you are ready to serve), 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.

To Serve: In individual bowls layer chicken, about 1/3 cup pico de gallo, 1/3 cup diced avocado, and 1/3 cup 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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