Tortilla Soup - Cafe Rio Copycat
As mentioned previously, I am in love with Cafe Rio's Tortilla Soup. So I went online and found a few copycat recipes. I went off of one found on McConkie Menu, but of course made a couple of tweaks. It turned out so delicious! You won't be disappointed!
Chop up the following and puree in your blender:
Add a little chicken broth if it won't blend.
In a soup pot, thinly cover the bottom with olive oil. I used 2 TB. Heat over medium-high, until hot. Fry the puree for 3-4 minutes. This will give it extra flavor.
Add in:
Simmer for 1 hour to let the flavors marry.
While your soup is simmering, boil you up 2 chicken breasts. Then shred it up, and sprinkle with 1 TB taco seasoning, and juice from 1 lime.
While all of that is heatin' up your house, make some guacamole. I use avocado, a little salsa from a jar, lime juice, salt and a little garlic salt. Shred some monterrey jack cheese, and get out your chips and pico de gallo. I just buy mine from sprouts rather than having to do more chopping.
Now, you are ready to eat!
In your favorite soup bowl, put 2 oz of chicken, a sprinkle of cheese, a dollop of guac and as much or little of pico as you want. I like a lot. All the stuff at the bottom is like finding a special prize at the bottom of your cereal box.
Then laddle over 1 cup of broth. Top with a few tortilla chips, and some extra cilantro if desired.
Yields approximately 11 cups.
Nutrition:
9 Weight Watchers points per serving with all toppings as described.
The broth alone is 2 points per cup.
317 calories per serving with all toppings as described.
The broth alone is 69 calories per cup.
Enjoy!
Chop up the following and puree in your blender:
- 1 pablano pepper (also labeled pasilla peppers), seeded
- 1 medium yellow onion
- 2 large tomatoes
- 4 cloves of garlic
Add a little chicken broth if it won't blend.
In a soup pot, thinly cover the bottom with olive oil. I used 2 TB. Heat over medium-high, until hot. Fry the puree for 3-4 minutes. This will give it extra flavor.
Add in:
- 8 cups of fat free chicken broth (I used one 49 oz can, and one 14.5 oz can)
- 4 Mission extra thin corn tortillas chopped into 1 inch pieces
- 1 can Rotel tomatoes with cilantro and lime
- 1/2 cup cilantro
- 2/3 can lite coconut milk
- 2 TB chicken taco seasoning
- 1 large carrot chopped
- 1 tsp salt
Simmer for 1 hour to let the flavors marry.
While your soup is simmering, boil you up 2 chicken breasts. Then shred it up, and sprinkle with 1 TB taco seasoning, and juice from 1 lime.
While all of that is heatin' up your house, make some guacamole. I use avocado, a little salsa from a jar, lime juice, salt and a little garlic salt. Shred some monterrey jack cheese, and get out your chips and pico de gallo. I just buy mine from sprouts rather than having to do more chopping.
Now, you are ready to eat!
In your favorite soup bowl, put 2 oz of chicken, a sprinkle of cheese, a dollop of guac and as much or little of pico as you want. I like a lot. All the stuff at the bottom is like finding a special prize at the bottom of your cereal box.
Then laddle over 1 cup of broth. Top with a few tortilla chips, and some extra cilantro if desired.
Yields approximately 11 cups.
Nutrition:
9 Weight Watchers points per serving with all toppings as described.
The broth alone is 2 points per cup.
317 calories per serving with all toppings as described.
The broth alone is 69 calories per cup.
Enjoy!
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