slightly adapted from: Favorite Family Recipes
1 c. onion, finely chopped
1/2 c. carrots, finely chopped
1 tsp. cumin
dash of cayenne
1 tsp. chili powder
5 cups low-sodium chicken broth
3 Tbl. fresh cilantro, finely chopped
juice of 1/2 lime
pepper, to taste
Pepper Jack cheese, shredded
cilantro, for garnish
lime wedges, for garnish
shredded chicken, recipe below
pico de gallo, recipe below
guacamole, recipe below
tortilla strips, recipe below
warmed flour tortillas, for serving
Make sure you already have your chicken cooking. In a small skillet, saute onion and carrots in 1 Tablespoon oil until slightly tender. Stir in cumin, cayenne and chili powder and saute an additional minute or two. Transfer seasoned vegetables to a small-medium crockpot (or medium-sized saucepan). Add chicken broth, cilantro, lime juice and pepper. Cook on low (or simmer on stove) for at least 2-3 hours.
To serve: In individual bowls, layer chicken, pico, a scoop of guacamole and shredded cheese. Ladle about 1 - 1 1/2 cups of broth directly over layers. Garnish with crunchy tortilla strips, cilantro and lime wedges. Serve with warmed flour tortillas for dipping. Serves: 4-5
Copycat Cafe Rio Shredded Chicken
slightly adapted from: Cooking Classy
1 1/2 Lbs. chicken breasts
1/4 c. + 1/8 c. low-sodium chicken broth
1/2 c. Italian salad dressing
1/2 Tbl. chili powder
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. cumin
Place chicken breasts in crockpot. Combine remaining ingredients and pour over chicken. Cover and cook on low until chicken is done, about 4-6 hours. Shred chicken in whatever sauce is remaining. (You could always cook this in the oven if you need it to be done sooner).
Pico de gallo (or use your favorite recipe)
tomatoes, diced
onion, finely chopped
cilantro, finely chopped
I chopped up a few tomatoes, added slightly less onion and some cilantro. I figured the measurements didn't matter that much, since you will be adding it to the soup and it will mix with all the other ingredients.
Guacamole (or use your favorite recipe)
1 ripe avocado
a few Tbl. of the pico de gallo
salt and pepper
Mash up avocado and stir in a few Tablespoons of the pico de gallo. Season with a little salt and pepper.
Crunchy Tortilla Strips
**If you don't want to deal with frying tortilla strips, you could try using store-bought corn tortilla chips and crush those up in the soup. I like the crunchy strips, because they soften and end up tasting like noodles, but using store-bought chips would save a lot of time and effort.
1 pkg. soft corn tortillas,
cut into small strips using a pizza cutter
vegetable or canola oil
Add enough oil to a medium-sized saucepan to go about 2-3 inches up the side of the pan. Heat over medium-high heat. Carefully add some of the tortilla strips to the hot oil and fry until crisp, this will only take a few minutes per batch. Using tongs, carefully remove to a paper-towel lined plate and season with salt. Repeat with remaining strips. Make sure you fry the strips in a few different batches, so they will cook right.
Jenn's Notes: Make sure to taste the broth before serving and adjust the seasonings to your desired taste.