Chicken Tortilla Soup

Our Version of Cafe Rio’s Chicken Tortilla Soup

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Ingredients

• 1 onion, diced
• 1 Tbsp. vegetable oil
• ½ tsp cumin
• a dash (or two) cayenne
• ½ tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro, finely chopped
• juice of ½ lime
• pepper, to taste
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• 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

1. 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.
2. 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.
3. 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.
4. In individual bowls layer chicken, about ⅓ c. pico de gallo, ⅓ c. diced avocado, and ⅓ 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.