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Make our Cafe Rio Chicken Tortilla Soup Recipe at home. With our Secret Restaurant Recipe your Chicken Tortilla Soup will taste just like Cafe Rio.
Photo by Cara
Cafe Rio Chicken Tortilla Soup
A Cafe Rio Copycat Recipe
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Cafe Rio Chicken Tortilla Soup Recipe
Make our Cafe Rio Chicken Tortilla Soup Recipe at home. With our Secret Restaurant Recipe your Chicken Tortilla Soup will taste just like Cafe Rio.
Prep Time45 minutes mins
Active Time3 hours hrs 45 minutes mins
Total Time4 hours hrs 30 minutes mins
Course: Dinner, Lunch, Soup
Cuisine: Mexican, TexMex
Keyword: Cafe Rio, Chicken Recipe, Mexican, Mexican Restaurant-Style Recipes, Soup
Ingredients
- 1 tablespoon Vegetable Oil
- 1 medium Onion diced or minced
- 1/2 teaspoon Cumin
- 1/8 teaspoon Cayenne Pepper Powder
- 1/2 teaspoon Chili Powder
- 5 cups Chicken Broth
- 3 tablespoons fresh Cilantro chopped fine
- Freshly squeezed Juice of 1/2 Lime
- Freshly ground Black Pepper to taste
- 1 can Pinto Beans drained and rinsed well
- 2 - 3 boneless, skinless Chicken Breasts
- 2 tablespoons Taco Seasoning
- 1 tablespoon Paprika
- Vegetable Oil as needed to brush on chicken
- Pico de Gallo store bought or homemade, of choice (See Box Below for Links to Recipes)
- 3 ripe Avocados
- 2 cups grated Pepper Jack Cheese
- Tortilla Strips to top
- Cilantro to garnish
- Lime Wedges to garnish
Instructions
Broth
Add 1 tablespoon vegetable oil to a small skillet.
Place over medium heat.
When oil is hot and shimmering, add onion. Sauté until onion become slightly soft.
Add cumin, cayenne and chili powder. Stir to mix well. Sauté 1 -2 minutes.
Remove from heat and transfer seasoned onions to a small crock pot or medium saucepan.
Add chicken broth, cilantro, lime juice, pepper and pinto beans. Simmer on low-heat for 2 - 3 hours.
Lower heat and keep warm until ready to serve.
Grilled Chicken
Preheat grill to medium heat.
In a small bowl, combine taco seasoning and paprika. Mix.
Brush chicken all over with oil.
Rub chicken all over with taco seasoning/paprika mixture.
Place on grill over medium heat. Cook until cooked through, turning once, to an internal temperature of 165°F.
Remove chicken from grill. Allow to cool enough to work with.
Shred chicken. Set aside and keep warm until ready to serve.
Avocados
Prepare avocados just before serving.
Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
Pull the two halves of the avocado apart and remove the pit with a spoon.
Use the spoon to scoop the avocado out of the skin.
Cut into small dice. If you like, reserve 1/2 avocado and slice thinly to garnish tops of soups.
Serve
In individual serving bowls, place about 1/4 cup of shredded chicken.
Add about 1/4 cup pico de gallo, 1/4 cup diced avocado and 1/4 cup pepper jack cheese.
Ladle about 1 cup prepared spiced chicken broth directly over the layers.
Top with tortilla strips.
Garnish with cilantro, lime wedges and avocado slices, if using.
Serve immediately.
Cafe Rio Chicken Tortilla Soup
A Cafe Rio Copycat Recipe
To See ALL of Our Cafe Rio Copycat Recipes - Click HERE
To See ALL of Our Mexican Restaurant Copycat Recipes - Click HERE
To See ALL of Our Soup Copycat Recipes - Click HERE
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SPOTLIGHT RECIPE
The Soup Man Mulligatawny Soup
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Photo of “Tortilla Soup” is by Cara and is used by permission under the Attribution-NoDerivs 2.0 Generic (CC BY-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nd/2.0/legalcode. Thank you, Cara. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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