Our Version of Cafe Rio’s Chicken Tortilla Soup

Recipe from Kallista Hart

1 onion, diced
1 Tbsp. vegetable oil
½ tsp cumin
a dash (or two) cayenne
½ tsp. chili powder
5 c. chicken broth
3 Tbsp. fresh cilantro, finely chopped
juice of ½ lime
pepper, to taste
1 can pinto beans, drained and rinsed
2-3 boneless, skinless chicken breasts
2 Tbsp. taco seasoning
1 Tbsp. paprika
vegetable oil (to taste)
pico de gallo
2-3 avocados, diced
2 c. pepper jack cheese
tortilla strips
cilantro (for garnish)
lime wedges (for garnish)

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 ⅓ c. pico de gallo, ⅓ c. diced avocado, and ⅓ 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.