Red Robin Chicken Tortilla Soup Recipe
Equipment
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
- Blender (optional)
Ingredients
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 jalapeno, seeded and chopped
1 red bell pepper, chopped
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
Salt and pepper to taste
3 cups cooked chicken, shredded
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Tortilla strips for garnish
Avocado, sliced, for garnish
Shredded cheese for garnish
Sour cream for garnish
Instructions
Saute The Aromatics
- Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, jalapeno, and red bell pepper. Saute for about 5-7 minutes until the vegetables are soft and fragrant.
Add Tomatoes And Spices
- Stir in the diced tomatoes, ground cumin, chili powder, and paprika. Cook for another 5 minutes, allowing the flavors to meld together.
Add Broth And Simmer
- Pour in the chicken broth, black beans, and corn kernelshttps://en.wikipedia.org/wiki/Corn_kernel. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Blend (Optional)
- For a smoother texture, you can blend a portion of the soup. Use a blender or an immersion blender to blend about half of the soup, then return it to the pot.
Add Chicken And Finish
- Stir in the shredded chicken, fresh cilantro, and lime juice. Let the soup cook for another 5 minutes to heat through.
Serve
- Ladle the soup into bowls and top with tortilla strips, avocado slices, shredded cheese, and a dollop of sour cream.
Notes
Feel free to experiment with the ingredients to make this recipe your own. Whether you like it spicy or mild, creamy or brothy, this soup is incredibly versatile and always satisfying.