Cafe Rio-Inspired Chicken Tortilla Soup

A bowl of Cafe Rio's chicken tortilla soup with tortilla chips and limes.

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

Cook Time 35

Total Time 40

Servings

Calories 178kcal

Author Jill Nystul

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.

Notes

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!

Nutrition