Dad LOVES Cafe Rio's Chicken Tortilla Soup and has been asking for a copycat-make it yourself recipe for years. I finally came across this one and made a few modifications. It turned out heavenly!
Puree in a blender:
2 seeded, soaked ancho chilis (If you can't find these, use 1 big Poblano Pepper. They are very similar.)
2 cloves garlic
1 can Rotel Lime and Cilantro diced tomatoes and green chilis, or just the diced tomatoes with green chilis.
In a soup pot, cover the bottom with olive oil. Heat over medium-high heat. Add puree to oil and fry for a couple of minutes. Next add:
6 cups chicken broth
4 corn tortillas ripped into quarter size pieces (they will disintegrate in the soup when it boils)
1/2 cup cilantro
Some shredded cooked chicken (I fried 6 cutlets up in a pan with lemon pepper, then sliced them really thin)
2/3 can coconut milk
2-3 T taco seasoning
finely julienned and diced carrots
salt to taste
Simmer for an hour to let the flavors marry.
Serve topped with:
Guacamole (or chopped avacados)
fresh lemon wedges