Cafe Rio Copy Tortilla Soup

Ingredients

1 onion, diced

1 Tbsp. vegetable oil

1/2 tsp cumin

a dash (or two) cayenne

1/2 tsp. chili powder

5 c. chicken broth

3 Tbsp. fresh cilantro, finely chopped

Juice of 1/2 lime

Pepper, to taste

1 can pinto beans, drained and rinsed

2-3 boneless, skinless chicken breasts

2 Tbsp. taco seasoning

1 Tbsp. paprika

Vegetable oil (to taste)

Pico de Gallo

2-3 avocados, diced

2 c. pepper jack cheese

Tortilla strips (Click HERE)

Cilantro (for garnish)

Lime wedges (for garnish)

Method

In a small skillet, sauté onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and sauté an additional minute or two.

Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cilantro, 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 chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.