Saturday, September 15, 2012

Chicken Tortilla Soup

After a crazy week at work and a super busy Saturday, I have no witty remarks- just a delicious soup recipe that is supposedly a copy cat of Cafe Rio's Chicken Tortilla soup.  If I could ever peel myself away from getting anything but the pork barbacoa salad, I might try this soup there to see how close this recipe is.  I really liked this recipe.  It was very flavorful, and I liked all the different textures.  The only downside of making this at home is that if I go next door, I won't be able to get any Neilsen's Frozen Custard like the Cafe Rio closest to my house.   
 Chicken Tortilla Soup

1 onion, diced
1 T vegetable oil
1/2 t cumin
dash of cayenne
1/2 t chili powder
5 c chicken broth
3 T cilantro, diced
juice of 1/2 lime
pepper, to taste
1 can black (or pinto) beand, rinsed and drained
2 boneless, skinless chicken breasts
2 T taco seasoning
1 T paprika
vegetable oil (to taste)
pico de gallo
2 avocados, diced
2 c pepper jack cheese (I used cheddar, but I think pepper jack would be amazing)
tortilla strips
cilantro and lime wedges for garnish

Heat the vegetable over medium-high heat.  Add the onion and cook for one minute.  Add the cumin, cayenne, and chili powder and cook for another minute.

 Transfer the onion to a large pot.  Add the chicken broth, cilantro, lime juice, pepper, and black beans.  Let it simmer for 2-3 hours.  You can put it all in a crockpot, if you'd like.
 While it's simmering, you can make your own tortilla strips. They are really easy and a great way to use up left-over tortillas.  Use a pizza cutter and slice the tortillas in about 1/2 inch strips.  Then, cut it down the center.
 Preheat oil to medium-high.  Once it's hot, add a handful of the tortilla strips.  The oil will go crazy and bubble all over the place.  You'll only need to keep them in there for about 1-2 minutes.  Once they turn golden brown, they're good to come out.  No need to flip them.
 Place them on a paper towel-lined plate and sprinkle with salt.  Try not to eat them all before the soup is ready.
 When the soup is almost done simmering, cook up the chicken breasts.  I just used a skillet.  Sprinkle the chicken breasts with the taco seasoning and paprika.  Cook in a skillet, grill, or broil until no longer pink.  Shred.
 Get out your soup bowls.  Put about 1/4 c chicken into the bottom of each bowls.
 Top with some pico de gallo.  (1 tomato, diced- 1/4 onion, diced- 2 T diced cilantro)
 Top that with some diced avocado.
 Top that with some cheese.  Cheddar, pepper jack, or Monterey Jack would work.
 Ladle some of the soup onto that.
 Top with a little more cheese, tortilla strips, pico de gallo, diced avocado, cilantro, and lime wedge for garnish.
This is supposedly a copy cat of Cafe Rio's Chicken Tortilla soup.  I've never had it from there, but this soup was delicious.  Even my six year old gobbled it up.

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