At Cafe Mexicali they make this Tortilla Soup, but they add a scoop of creamy habanero sauce, which makes the soup heavenly. Now, you may make the soup and omit the creamy sauce if you so desire, but you should at some time give it a try. The creamy habanero sauce can also be used as a topping for smothered burritos, which is what I do when we go out there for dinner. For all you whole love Mexican food as much as I do, enjoy this dish!!
Cafe Rio Chicken Tortilla Soup
http://www.favfamilyrecipes.com
Ingredients
1 onion, diced
1 Tbsp. vegetable oil
1/2 tsp cumin
a dash (or two) cayenne
1/2 tsp. chili powder
5 c. chicken broth
3 Tbsp. fresh cilantro, finely chopped
juice of 1/2 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
pico de gallo
http://www.favfamilyrecipes.com
Ingredients
1 onion, diced
1 Tbsp. vegetable oil
1/2 tsp cumin
a dash (or two) cayenne
1/2 tsp. chili powder
5 c. chicken broth
3 Tbsp. fresh cilantro, finely chopped
juice of 1/2 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
pico de gallo
Creamy Habanero Sauce (see below for recipe)
2-3 avocados, diced
2 c. pepper jack cheese
tortilla strips
cilantro (for garnish)
lime wedges (for garnish)
Instructions
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 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 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.
Creamy Habanero Sauce
adapted from www. letsdishrecipes.blogspot.com
3 Tbsp Butter
3 Tbsp flour
1 clove garlic, minced
1 habanero pepper (I only used half because my family is not into spicy)
2 cups heavy cream
1 cup chicken broth
salt to taste
1 can mild green chili sauce
Melt butter in a large saucepan over medium heat. Slice habanero in half lengthwise and remove the seeds. Add half of the habanero and the minced garlic to the pan. Saute 1-2 minutes to release the flavors of the pepper. Stir in the flour and continue cooking for an additional 1-2 minutes. Whisk in heavy cream. Bring the mixture to a boil, stirring constantly, until the cream is thick and bubbly. Reduce heat and stir in the chicken broth. Season with salt, to taste. Add the can of chili sauce. Remove habanero pepper from sauce before serving.
2-3 avocados, diced
2 c. pepper jack cheese
tortilla strips
cilantro (for garnish)
lime wedges (for garnish)
Instructions
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 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 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.
Creamy Habanero Sauce
adapted from www. letsdishrecipes.blogspot.com
3 Tbsp Butter
3 Tbsp flour
1 clove garlic, minced
1 habanero pepper (I only used half because my family is not into spicy)
2 cups heavy cream
1 cup chicken broth
salt to taste
1 can mild green chili sauce
Melt butter in a large saucepan over medium heat. Slice habanero in half lengthwise and remove the seeds. Add half of the habanero and the minced garlic to the pan. Saute 1-2 minutes to release the flavors of the pepper. Stir in the flour and continue cooking for an additional 1-2 minutes. Whisk in heavy cream. Bring the mixture to a boil, stirring constantly, until the cream is thick and bubbly. Reduce heat and stir in the chicken broth. Season with salt, to taste. Add the can of chili sauce. Remove habanero pepper from sauce before serving.
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