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Cafe Rio-Inspired Chicken Tortilla Soup

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.
Course Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 178kcal
Author Jill Nystul


  • 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


  • 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.


Cafe Rio's 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!


Calories: 178kcal | Carbohydrates: 6g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 100mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6840IU | Vitamin C: 4.9mg | Calcium: 36mg | Iron: 1.3mg