Craving a vibrant, flavorful soup that transports you straight to a sunny Southwestern cafe? Then look no further! This Cafe Rio Tortilla Soup recipe is your ticket to a delicious and easy homemade meal. Perfect for a quick weeknight dinner or a satisfying weekend lunch, this recipe captures the essence of Cafe Rio's famous soup with simple ingredients and straightforward instructions. Get ready to impress yourself and your family with this authentic and incredibly satisfying dish!
Ingredients:
This recipe makes about 6 servings of delicious, hearty soup.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth (low sodium preferred)
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- Sour cream or Mexican crema, for topping (optional)
- Chopped cilantro, for garnish (optional)
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and red bell pepper and cook for another 3 minutes, until slightly tender. This step builds a flavorful base for your soup.
Step 2: Build the Soup Base
Pour in the crushed tomatoes, chicken broth, and fire-roasted diced tomatoes (undrained). Add the chili powder, cumin, oregano, and cayenne pepper (if using). Season generously with salt and pepper. Bring the mixture to a simmer, then reduce the heat and let it gently bubble for at least 15 minutes, allowing the flavors to meld. The longer it simmers, the richer the flavor will become.
Step 3: Crisp the Tortilla Strips
While the soup simmers, preheat your oven to 350°F (175°C). Spread the tortilla strips in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
Step 4: Assemble and Serve
Ladle the hot soup into bowls. Top each bowl generously with the crispy tortilla strips, shredded cheddar cheese, diced avocado, and your choice of sour cream or Mexican crema and chopped cilantro.
Cooking Tips for the Best Tortilla Soup:
- For a deeper flavor: Roast the bell pepper before chopping it. Simply halve it, remove the seeds, and roast cut-side down on a baking sheet at 400°F (200°C) for 20-25 minutes, or until slightly charred.
- Adjust the spice level: Start with less cayenne pepper and add more to taste, depending on your spice preference.
- Make it vegetarian: Replace the chicken broth with vegetable broth for a delicious vegetarian version.
- Add protein: Cook some shredded chicken or black beans along with the vegetables for a heartier soup.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 15-20g Fat: 15-20g Carbohydrates: 30-40g
This Cafe Rio Tortilla Soup recipe is a perfect example of delicious and healthy meals you can easily make at home. It’s a quick dinner idea that’s packed with flavor, and it’s a great way to enjoy the tastes of Southwestern cuisine without the hassle of a restaurant visit. Enjoy!