To go along with my Cafe Rio kick this past week and I was eager to try their Tortilla Soup. Because we had the Copycat Cafe Rio Chicken, Copycat Cafe Rio Guacamole and Pico De Gallo already (for a dinner party I threw) it was a cinch to make! Have you ever had Cafe Rio’s Tortilla Soup? It’s AMAZING! So flavorful and so delicious. It was an all out Mexican feast including my Copycat Cafe Rio Sweet Pork, Copycat Cafe Rio Cilantro Lime Rice (that we made in to salads) and topped with Copycat Cafe Rio Tomatillo Dressing! I wish I could have invited you all because it was so tasty I thought for sure I was at the restaurant.
I know I’ve said it before, but there is something about making your restaurant favorites right at home. I love that you can control the ingredients and you know exactly what you’re eating. The beauty of the copycat recipes that I have (they can all be found here) is that they all taste exactly like the original..at least I think so! For the locals, I’ll be teaching a class at the Pinners Conference on ‘Copycat Favorites’. If you’re free Friday November 7th @ 1:30 come to my class and taste all of the yummy recipes from your favorite restaurants that you can make right at home! Register here & use the code ‘triedandtasty’ for $5 off! Not only would it be great to grub together, I’d love to meet you!
Copycat Cafe Rio Tortilla Soup
- 1 c. onion finely chopped
- 1/2 c. carrots finely chopped
- 1 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 5 c. chicken broth
- Pepper to taste
- 3 tbsp. fresh cilantro finely chopped
- Juice of 1/2 lime
- Pepper Jack cheese shredded
- Cilantro for garnish
- Lime wedges for garnish
- Copycat Cafe Rio Chicken **
- Pico de Gallo**
- Copycat Cafe Rio Guacamole**
- Tortilla strips
In a large pot, saute onion and carrots in olive oil until tender. Stir in cumin and chili powder; saute an additional minute.
Add chicken broth, cilantro, lime juice and pepper. Simmer 30 minutes.
In individual bowls, layer chicken, a scoop of Pico de Gallo, a scoop of guacamole and shredded cheese. Ladle 1 - 1 1/2 c. of broth directly over layers. Garnish with crunchy tortilla strips, cilantro and lime wedges.
Adapted from Eat Cake For Dinner