RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2595
View Recipe |
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Recipe Name: |
Cafe Rio's Chicken Tortilla Soup |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-11-06
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Course: |
Soup |
Used in Baskets: |
No |
Base: |
Poultry |
Kosher: |
No |
Ethnicity: |
Mexican |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 1 Dash pepper, cayenne 3 6-ozs chicken breast, boneless, skinless 2 Tablespoons seasoning, taco 0.5 Cup salsa, medium
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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 or salsa, 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. |
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Nutrition per Serving: |
Calories: |
6843 |
Total Carbs: |
1000.0 |
Net Carbs: |
887.0 |
Cholesterol: |
8.8 |
Fat: |
90.6 |
Protein: |
400.15 |
Fiber: |
360.85 |
Sodium: |
9999.99 |
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