Chicken Tortilla Soup


1 c. onion, finely chopped
1/2 c. carrots, finely chopped
1 tbsp. olive oil
1 tsp. cumin
1 tsp. chili powder
5 c. chicken broth
Pepper, to taste
3 tbsp. fresh cilantro, finely chopped
Juice of 1/2 lime
Pepper Jack cheese, shredded
Cilantro, for garnish
Lime wedges, for garnish
Rio Chicken
Pico de Gallo
Cafe Rio Guacamole
Tortilla strips

In a large pot, saute onion and carrots in olive oil until tender. Stir in cumin and chili powder; saute an additional minute. Add chicken broth, cilantro, lime juice and pepper. Simmer 30 minutes. In individual bowls, layer chicken, a scoop of Pico de Gallo, a scoop of guacamole and shredded cheese. Ladle 1 – 1 1/2 c. of broth directly over layers. Garnish with crunchy tortilla strips, cilantro and lime wedges.

Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 tbsp. chili powder
1 tbsp. cumin
3 cloves garlic, minced
5 lbs chicken breast

Cook all ingredients in a crock pot for 4 hours, shred meat, then cook for an additional hour.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s