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!
Prep Time 15 minutes
Cook Time 20 minutes
Simmering time 2 hours
Total Time 35 minutes
Servings 6 servings
Crockpot Slow Cooker
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.
Calories: 642kcal | Carbohydrates: 31g | Protein: 44g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 118mg | Sodium: 1647mg | Potassium: 1243mg | Fiber: 13g | Sugar: 3g | Vitamin A: 3057IU | Vitamin C: 29mg | Calcium: 659mg | Iron: 4mg