Copycat Cafe Rio Chicken Tortilla Soup

This soup is so refreshing! It is layered with fresh pico, avocados, grilled seasoned chicken, a cilantro, onion, chicken broth with beans, topped with crushed tortilla chips and optional cheese (which I definitely included!). IMG_9215

Recipe from here


  • 1 diced onion
  • 1 Tbsp avacado, olive, or vegetable oil
  • 1/2 tsp cumin
  • dash of cayenne pepper
  • 1/2 tsp chili powder
  • 5 c chicken broth (I use organic chicken base from Costco and add to water)
  • 3 Tbsp chopped fresh cilantro
  • juice of lime
  • pepper
  • 1 can pinto beans, drained and rinsed
  • 2-3 boneless, skinless chicken breasts
  • 2 Tbsp taco seasoning (I make my own, like this one)
  • 1 Tbsp paprika
  • avacado (or olive or vegetable) oil
  • pico de gallo (recipe here)
  • 2-3 avacados
  • cheese
  • tortilla chips


  1. Saute onion in 1 Tbsp oil until onions become slightly soft. Mix in cumin, cayenne, and chili powder. Saute for another minutes.
  2. Put seasoned onions into a medium-sized saucepan and add chicken broth, cilantro, lime juice, pepper and pinto beans. Simmer on low heat for 2-3 hours.
  3. When broth is almost done, combine taco seasoning ad paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture.
  4. Grill chicken until cooked through. Remove from grill and shred or chop into small pieces.
  5. In individual bowls, layer chicken, pico, diced avacado and cheese. Then put in the chicken broth over the layers. Top with tortilla chips.

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