Cafe Rio Tortilla Soup
User Reviews
5
Cafe Rio Tortilla Soup
Description
This soup begins by sautéing diced onion with a mixture of cumin, cayenne, and chili powder to build a spiced base. The mixture is then simmered in chicken broth along with chopped fresh cilantro, lime juice, drained pinto beans, and black pepper to develop a rich, layered flavor. The option to cook the soup in a crock pot or on the stovetop provides flexibility.
For protein, chicken breasts brushed with oil and coated in taco seasoning and paprika are grilled until cooked through, then shredded to be added atop the soup. This approach offers a smoky grilled chicken taste distinct from cooking the chicken in the soup.
The soup is served in bowls layered with shredded chicken, pico de gallo, diced avocado, pepper jack cheese, and crispy tortilla strips, garnished with fresh cilantro and lime wedges for brightness and texture contrast. The combination creates a hearty, flavorful dish with fresh and spicy elements.
The recipe suggests that adding pinto beans adds depth and makes the soup more filling, though this deviates from the classic Cafe Rio version. Diced avocado is used instead of guacamole for convenience and a fresh texture contrast.
Ingredients
- 1 onion diced
- 1 tablespoon vegetable oil
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper plus more to taste
- ½ teaspoon chili powder
- 5 cups (40 ounces) chicken broth
- 3 tablespoons cilantro finely chopped, fresh
- ½ lime juiced
- 1 (15.5 ounce) can pinto beans drained and rinsed
- black pepper to taste
Chicken
- 2 tablespoons taco seasoning
- 1 tablespoon paprika
- 2 chicken breast boneless skinless
- vegetable oil for brushing
Toppings
- Pico de Gallo
- 2 avocado diced
- 2 cups pepper jack cheese
- tortilla strips
- cilantro for garnish
- lime for garnish, wedges
Instructions
- In a small skillet, saute onion in oil until onion becomes slightly soft. Stir in cumin, cayenne, and chili powder. Saute an additional 1-2 minutes.
- Crock Pot Method: Transfer seasoned onions to a small-medium crock pot. Add chicken broth, cilantro, lime juice, pepper, and pinto beans to onions and simmer on low heat for at least 2-3 hours. Stovetop Method: Transfer seasoned onions to a large pot or saucepan. Add chicken broth, cilantro, lime juice, pinto beans, and pepper. Bring to a boil over medium-high heat, then simmer on low heat for at least 30 minutes.
- In the meantime, when you are close to serving, combine taco seasoning and paprika. Brush chicken with oil and rub with seasoning mixture.
- Grill chicken over medium heat until cooked through. (Try to turn only once during the grilling process.)
- Remove from grill and shred.
- In small individual bowls, layer chicken, a few tablespoons pic de gallo, ⅓ cup diced avocado, and ⅓ cup pepper jack cheese.
- Ladle about 1 ½ cups of broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
Notes
- The soup can be cooked entirely in a slow cooker by combining sautéed onions and remaining ingredients; simmer on low for 2-3 hours.
- Grilling chicken separately adds a smoky flavor, but chicken can be cooked in the slow cooker with the soup if preferred.
- Pinto beans give the soup deeper flavor and greater volume though they are not in the original Cafe Rio recipe.
- Diced avocado replaces guacamole for ease and provides fresh, chunky texture in the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 31g | 10% |
| Protein | 44g | 88% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 118mg | 39% |
| Sodium | 1647mg | 69% |
| Potassium | 1243mg | 26% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Vitamin A | 3057IU | 61% |
| Vitamin C | 29mg | 32% |
| Calcium | 659mg | 66% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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