Sandy's Cafe Rio Chicken Tor­tilla Soup

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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.

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