Cafe Rio-Inspired Chicken Tortilla Soup

I made this soup for supper tonight, and it was yummy. I thought it needed a little something extra, so I added a can of drained, rinsed black beans and about a half cup of frozen corn kernels. I had tortillas, sour cream, avocado, shredded cheese, and pico de gallo for garnish. It was packed full of flavor. The hubby fixed himself a big bowl for lunch tomorrow. It made a dutch oven full of soup. I think it would freeze really well, so I might try that.

What size box of chicken broth? Diane

I remember this Cafe Rio soup from a visit to Utah a few years back—unforgettable! I’ve wanted a recipe for this ever since, as I’m a great fan of homemade soup, so you have my gratitude in this winter soup season. But, Jillee, for those of us not living the USA, could you please specify the volume of the boxes of chicken broth in this recipe? They look like US quart-size boxes (32 fluid ounces), but can you clarify please? This product isn’t available in Britain, so I’ll have to make up my own broth with chicken stock powder (cheaper no doubt). In fact, maybe in future you could state specific amounts any time things come in prepacked volumes or weights, like can sizes, package weights, etc. A great help for non-American residents, also for people who prefer not to buy ready-packed ingredients. Many thanks for your great recipes, please keep them coming … all the way to London!

Your favorite soup and mine are nearly identical. The main difference is the source of the chicken and the broth, and I will say my opting opens up an an amazingly rich flavor. The trick is …… store bought rotissorie chicken!

Just bring home a fresh, hot, roasted chicken from the grocery store. As soon as it’s cool enough to handle, debone it. Shred it the meat (I do it in my stand mixer – EASY) and then put it into a container in the fridge. You won’t need it again until the slipped is ready to serve.

Then put EVERYTHING ELSE from the chicken into a big pot. Cover with 2-3 quuarts of water and add some chopped veggies (onion, celery, and carrots and anything you want to use to flavor the broth – these will be strained out when your broth is finished.) Let everything simmer, covered, for an hour or two, depending on how much time you have. Longer is better!

Strain the solids from the broth and let it cool so the fat will rise to the top, and you. Then you can remove it. (I use my awesome fat-remover pitcher for this).

Now the broth can go into the pot, to proceed with your recipe… or any other chicken soup you want to make! I sometimes make the broth the day before and put all the soup together the next morning in the crock pot. For the best tortilla soup, don’t put the meat into the soup. Heat it up separately and put it into the soup bowls and ladel the broth and veggies over it. The various optional toppings – sliced avocado, shredded Cheddar, Jack or Colby cheese, chopped cilantro – are sprinkled on top.

Never met a chicken soup I didn’t like.
And to think I have a leftover chicken breast from dinner and my current pot of soup is nearly gone.
How many oz of broth in the box? 32?

I made this soup for supper tonight, and it was yummy. I thought it needed a little something extra, so I added a can of drained, rinsed black beans and about a half cup of frozen corn kernels. I had tortillas, sour cream, avocado, shredded cheese, and pico de gallo for garnish. It was packed full of flavor. The hubby fixed himself a big bowl for lunch tomorrow. It made a dutch oven full of soup. I think it would freeze really well, so I might try that.

What size box of chicken broth? Diane

I remember this Cafe Rio soup from a visit to Utah a few years back—unforgettable! I’ve wanted a recipe for this ever since, as I’m a great fan of homemade soup, so you have my gratitude in this winter soup season. But, Jillee, for those of us not living the USA, could you please specify the volume of the boxes of chicken broth in this recipe? They look like US quart-size boxes (32 fluid ounces), but can you clarify please? This product isn’t available in Britain, so I’ll have to make up my own broth with chicken stock powder (cheaper no doubt). In fact, maybe in future you could state specific amounts any time things come in prepacked volumes or weights, like can sizes, package weights, etc. A great help for non-American residents, also for people who prefer not to buy ready-packed ingredients. Many thanks for your great recipes, please keep them coming … all the way to London!

Your favorite soup and mine are nearly identical. The main difference is the source of the chicken and the broth, and I will say my opting opens up an an amazingly rich flavor. The trick is …… store bought rotissorie chicken!

Just bring home a fresh, hot, roasted chicken from the grocery store. As soon as it’s cool enough to handle, debone it. Shred it the meat (I do it in my stand mixer – EASY) and then put it into a container in the fridge. You won’t need it again until the slipped is ready to serve.

Then put EVERYTHING ELSE from the chicken into a big pot. Cover with 2-3 quuarts of water and add some chopped veggies (onion, celery, and carrots and anything you want to use to flavor the broth – these will be strained out when your broth is finished.) Let everything simmer, covered, for an hour or two, depending on how much time you have. Longer is better!

Strain the solids from the broth and let it cool so the fat will rise to the top, and you. Then you can remove it. (I use my awesome fat-remover pitcher for this).

Now the broth can go into the pot, to proceed with your recipe… or any other chicken soup you want to make! I sometimes make the broth the day before and put all the soup together the next morning in the crock pot. For the best tortilla soup, don’t put the meat into the soup. Heat it up separately and put it into the soup bowls and ladel the broth and veggies over it. The various optional toppings – sliced avocado, shredded Cheddar, Jack or Colby cheese, chopped cilantro – are sprinkled on top.

Never met a chicken soup I didn’t like.
And to think I have a leftover chicken breast from dinner and my current pot of soup is nearly gone.
How many oz of broth in the box? 32?