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Today I am confessing my undying love for chicken soup! I don’t know if it’s this time of year, or what, but lately I have been obsessed with the stuff! There is just something so magical about the steamy broth combined with tender chicken, vegetables, and whatever else your palate desires! That’s another thing I love about chicken soup, the versatility.
Classic Chicken Noodle, Chicken and Dumplings, Spicy Chicken Thai, Chicken and White (or Black) Bean, Spicy Chicken Gumbo, Asian Chicken Noodle….I could go on and on! But my favorite (or at least my CURRENT favorite!) is Chicken Tortilla Soup! A little over a year ago, a restaurant called Cafe Rio came to our small town and my obsession with this delicious soup began! :-)
Their particular version of this soup classic is so delicious that soon after the restaurant opened my youngest sister Dori (Riches To Rags By Dori) came up with her own version of it and it’s been my go-to chicken soup recipe ever since. I’ve probably made it half a dozen times already…..this month! lol. I figured it was high time I shared it with all of you!
Chicken Tortilla Soup
Ingredients
- 4-5 small carrots, chopped
- 4-5 stalks of celery, chopped
- 1 medium onion, chopped
- 4 tablespoons olive oil
- 3 teaspoons garlic, minced
- 4 teaspoons cumin
- Salt
- Pepper
- 3 boxes chicken broth
- 3 large chicken breasts, cooked and shredded
- Handful of cilantro leaves
- Pico de gallo, tortilla strips, shredded cheese, avocado, green onions, cilantro, sour cream etc. for garnish
Directions
In a large pot heat olive oil on medium until hot. Add the carrots, celery and onion. Saute for 1-2 minutes.
Add the garlic, cumin and salt and pepper. Saute for about 8-10 minutes or until the vegetables start to soften.
Add the chicken broth, cilantro and shredded chicken. Turn down the heat and simmer for about 20 minutes or until the soup is hot. If desires, add more cumin, salt and pepper to taste.
Serve hot and garnish with your choice of toppings. I love to pile mine high with fresh pico de gallo, tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime juice! YUM!!
If you really want to send your soup over the top try making your own tortilla strips! All you need to do is slice up corn tortillas in strips, coat them in a little olive oil, put them on a cookie sheet, and sprinkle with kosher salt. Bake at 400 degrees until they are crispy. Approximately 10-15 minutes, depending on your oven.
I hope you love this soup as much as I do! It really is a beautiful medley of flavors and textures all in one bowl!
What is your favorite way to make chicken soup?
Cafe Rio-Inspired Chicken Tortilla Soup
Ingredients
- 4-5 small carrots chopped
- 4-5 stalks of celery chopped
- 1 medium onion chopped
- 4 tablespoons olive oil
- 3 teaspoons garlic minced
- 4 teaspoons cumin
- Salt
- Pepper
- 3 boxes chicken broth
- 3 large chicken breasts cooked and shredded
- Handful of cilantro leaves
- Pico de gallo tortilla strips, shredded cheese, avocado, green onions, cilantro, sour cream etc. for garnish
Instructions
- In a large pot heat olive oil on medium until hot. Add the carrots, celery and onion. Saute for 1-2 minutes.
- Add the garlic, cumin and salt and pepper. Saute for about 8-10 minutes or until the vegetables start to soften.
- Add the chicken broth, cilantro and shredded chicken. Turn down the heat and simmer for about 20 minutes or until the soup is hot. If desired, add more cumin, salt and pepper to taste.
- Serve hot and garnish with your choice of toppings.
