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Monday, October 24, 2011

Cafe Rio Chicken Tortilla Soup--copycat recipe

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.)
1 onion
2 tomatoes
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)
cotija cheese
tortilla strips
fresh lemon wedges


  1. I have been looking for a great copycat recipe for this soup for years! I am so excited to try this!! Brilliant idea to put the corn tortillas in it. Can't wait to try!!

  2. This is Richard's new favorite thing. We'll be making this in coming weeks. I think i'll add in the chicken separately, or after I take some out and will put black beans in mine. I tried a little bit of his soup at Cafe Rio and it was yummy!