Quote:
Originally Posted by KeptByTheWord
Oh bread machines sure do save a lot of time! Amen to that!
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Since I put a whole chicken in the crock pot last night and will have extra chicken, I will throw this together. Obviously, I won't be using grilled chicken. Maybe next time. No lime wedges.
Our Version of Cafe Rio’s Chicken Tortilla Soup
Ingredients
1 onion ( diced )
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
to taste cayenne pepper
1/2 teaspoon chili powder
5 cups chicken broth
3 tablespoons cilantro ( finely chopped )
lime juice ( from 1/2 a lime )
to taste black pepper
1 Can (8 oz) pinto beans ( drained and rinsed )
2 chicken breast ( boneless, skinless )
2 tablespoons taco seasoning
1 tablespoon paprika
to taste vegetable oil
2 cups pico de gallo
2 avocados ( diced )
2 cups pepper jack cheese
tortilla ( strips )
cilantro ( for garnish )
limes ( wedges, for garnish )
Directions
In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. 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.
Read more at
http://myrecipemagic.com/recipe/reci...XF3gPagvEq2.99