I LOVE Cafe Rio chicken tortilla soup and I have found some really yummy tortilla soup recipes that I really like, but none of them taste like Cafe Rio's. I decided to try this recipe in my Food Network magazine although I have to admit I was skeptical. I was wrong!! It tastes just like Cafe Rio's and it is amazing!! Not to mention super easy.
Puree in blender or food processor
-2 seeded, soaked ancho chilies (I could not find these but I looked up online and they are very similar to Poblano peppers so I used one really big fresh poblano)
-2 tomatoes (I used Roma)
-2 cloves garlic
Just rough chop all these ingredients then put in blender or processor and puree until smooth
In soup pot cover bottom of pot with olive oil or other kind of oil. Heat over med-high. Add puree to oil and fry for a minute or two.
-6 cups chicken broth
-4 torn corn tortillas. Tear them into about quarter size pieces.
-1/2 cup cilantro
-some shredded cooked chicken, or I just threw in about 6 frozen chicken cutlets and let them cook in the soup, less work!
Simmer until thick, about 1 1/2 hours. Less if you use cooked chicken. Add salt to taste, I added about 1 TBSP.
Serve with lime wedges, chopped avacados, cilantro, tortilla strips, and mexican cheese (queso fresco). I squeezed 1/4 lime into each bowl of soup and it was perfect.
ENJOY!! So yummy!