Sandy's Cafe Rio Chicken Tortilla Soup
recipe • 1 onion, diced • 1 tablespoon vegetable oil • 1/2 teaspoon cumin • A dash of cayenne • 1/2 teaspoon of chili powder • 5 cups chicken broth • 3 tablespoons fresh cilantro • Juice of 1/2 lime • Pepper to taste • 1 can pinto beans, drained • 2-3 boneless chicken breasts • 2 tablespoons taco seasoning • 1 tablespoon paprika • Pico de gallo • 2-3 avocados, diced • 2 cups pepper jack cheese shredded • Tortilla strips • Cilantro for garnishing • Lime wedges
In a small skillet sauté onion in 1 tablespoon oil till soft. Stir in seasonings and sauté till well blended. Transfer onions to medium saucepan. Add broth, cilantro, lime juice, pepper and beans and simmer 2-3 hours. When close to serving, combine taco seasoning and paprika mixture. Brush chicken with oil and rub with seasoning grill till done. Shred the chicken.
To serve, layer in individual bowls chicken, pico de gallo, 1/3 cup diced avocado and 1/3 cup pepper Jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.