Cafe Rio’s Chicken Tortilla Soup

I found this recipe on Pinterest and it came from this site. It was SUPER yummy and I’ll be making it again very soon! It was freezing cold today so I didn’t grill the chicken; I cooked it in a frying pan on the stove...can’t wait for it to warm up a little and I’ll definitely be grilling it! The only thing I changed from the original recipe (other than cooking on stove) was that I added 1 clove garlic.

1 onion, diced
1 clove garlic, pressed
1 tbsp. vegetable oil
1 /2 tsp. cumin
a dash (or two) cayenne pepper
1/2 tsp. chili powder
5 c. chicken broth
3 tbsp. cilantro, finely chopped
juice of 1/2 lime
black pepper to taste
1 can pinto beans, rinsed and drained
2-3 boneless, skinless chicken breasts
2 tbsp. taco seasoning
1 tbsp. paprika
vegetable oil (to taste)
pico de gallo
2-3 avocados, diced
2 c. pepper jack cheese (I used monterrey jack)
tortilla strips
cilantro for garnish
lime wedges for garnish

Directions:
In a small skillet, saute onion and pressed garlic in 1 tbsp. oil until onions become slightly soft. Stir in cumin, cayenne and chili powder and saute an addition minute or two. Transfer seasoned onions and garlic to a small crock pot or medium-sized saucepan. (I ended up saute-ing right in my stock pot so to not dirty another pan) Add chicken broth, cilantro, lime juice, black pepper and pinto beans to onions and garlic and simmer on low heat for 2-3 hours. When close to serving combine taco seasoning and paprika. Brush chicken with oil and rub with taco season/paprika mixture. Grill chicken over medium heat until cooked through. 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 c. of chicken broth mixture directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges. SO yummy! This made about 6 bowls. Next time I will double this so as to have seconds if desired or leftovers.

Chicken Fajitas

6 boneless, skinless chicken breasts, cut up in small strips

1 large green pepper(and/or red and yellow pepper), sliced into strips

1 large onion, cut into thin wedges

1 package fajita seasoning

1 package tortillas

Monterey Jack cheese, shredded

Cheddar cheese, shredded

guacamole

tomatoes

sour cream

salsa or pico de gallo

tortilla chips

Brown chicken on high in large frying pan until cooked through and golden brown. Sprinkle fajita seasoning mix over chicken and add 1/4 c. water. Add green pepper and onion, stir to coat seasoning over all veggies and chicken. Cover and let simmer until vegetables are hot but still crisp, about 5-7 minutes. Serve immediately while still sizzling in warm tortillas, cheese, tomatoes, guacamole, sour cream and salsa. Goes great with beans and rice.

Mexican Shredded Beef

2-3 lb. rump roast

1 1/2 c. water

1/3 c. orange juice

2 tbsp. Carne Asada seasoning (Chef Merito brand if you can find it)

Brown roast (do not season while browning), add water, orange juice and seasoning. Cover and bake at 350F for about 4 hours checking water frequently. Shred beef after about 3 hours and then return to oven. Can be used for shredded beef tacos, shredded beef enchiladas or tostadas. Serve with refried beans and spanish rice. Can also be slow cooked in crockpot. Reduce water to 1 c. and cook for 4-6 hours on high or 7-9 hours on low. Shred 1 hour before serving.

Aztec Chicken Salad

Tell me that is not the best looking salad you have ever seen! My friend DC gave me this idea, she told me about this "Aztec Chicken Salad" that they eat all of the time. It reminded me of Chili's Quesadilla Explosion Chicken Salad which I love. I found a site Meemo's Kitchen that has a copy cat recipe for Chili's, I didn't use the site but look at the link just in case, it has a recipe for a marinade and two dressings. DC uses Sun-Dried California dressing on her's, my husband tried that and really liked it but I am more of a ranch kind of girl so that is what I used. I'm sure it's good whatever you use. For the chicken, I seasoned boneless, skinless chicken breasts with Chicken Fajita Seasoning before grilling it on the grill. I also skipped the quesadillas, I didn't have tortillas to make them but they are nice to eat along with this salad. This salad was SO good! We'll be eating it all the time now! Thanks DC for the idea!!! We miss you!

chicken breasts, split length-wise, seasoned with fajita seasoning, grilled
Romaine lettuce, chopped
black beans, rinsed and drained, warmed
mexi-corn, drained and warmed
1 can green chilies (optional, to mix with corn for "corn-relish")
Monterey Jack Cheese, grated
Cheddar cheese, grated
tomatoes, diced
onion, diced
avocado, sliced (or made into guacamole)
cilantro, just for garnish
tortilla strips (we just used chips and crushed on top)

dressing of you choice

Knock-Off Chili's Salsa

I have been craving Chili's salsa for so long now. Since it will be at least another year before I have a Chili's around, I searched for a recipe online and found a copycat, it wasn't as close as the site said it would be but was still really good! I modified it a bit too. I have never found Ro-Tel tomatoes in Canada so I just added a can of green chilies to my tomatoes.

1-14.5 oz. can tomatoes with green chilies (Ro-Tel brand)

1- 14.5 oz. can whole tomatoes (juice and all)

1 jalapeno, seeded and deveined if desired

1 medium onion

2 garlic cloves

1/2 bunch cilantro

1 tsp. salt

1 tsp. black pepper

1/2 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. sugar

In food processor, place jalapenos, garlic and onions, process just for a few seconds. Add both cans of tomatoes and cilantro. Add all spices. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor. Serve with tortilla chips.

*If you can't find Ro-Tel Tomatoes, you can use two cans of whole tomatoes and add one small can green chilies to recipe.

Navajo Tacos

I had forgotten about these until one of my friends CA made them and posted about them on her blog. My kids didn't even know what they were, so I had to make them! When I was little my mom made them with chili instead of taco meat. I made it with the taco meat today. Super yummy, super fattening. Definitely a once a year meal, but SO good!

I made my Indian Fry Bread (aka Scones) using this white bread dough recipe. After letting it raise once, divide dough into preferred sized balls and roll out to about 1/2 inch thick. Heat oil in large and deep frying pan, fry scones until golden brown, about 30-45 seconds on each side. Remove from oil and place on plate with paper towel. 

1 lb. lean ground beef, seasoned with taco seasoning OR

1 can chili, heated through

Suggested toppings: Cheddar and/or Monterey Jack cheese, shredded lettuce, diced tomatoes, sliced olives, sour cream, chopped onions, avocado or guacamole, garnish with cilantro and salsa. 

Salsa Chicken

I have had several people tell me about this recipe but with different variations. I made it one other time but used it to make burritos. Personally I would rather use this recipe for burritos. So I made this recipe again and combined the way SN and AR have done it.

3-4 boneless skinless chicken breasts
1 jar salsa
1 can black beans, rinsed and drained
black pepper (to taste)
cayenne pepper (to taste)
1 c. sour cream
2 c. rice, cooked

Place all ingredients except sour cream in crock pot and cook on low for 6-8 hours. Shred chicken last hour. Stir in sour cream about 10 minutes before serving. Serve on top of rice.
My kids LOVED it.

Bean Dip

From the kitchen of DC

This is a lot like 7 layer bean dip but served hot. It is really yummy!

16 oz. refried beans (I used more and made in 9 x 13)
8 oz. cream cheese, softened
1 c. sour cream
2 tbsp. taco seasoning mix
2 cloves garlic, pressed
2 oz. shredded cheddar cheese (I used more, about 1 c.)
1 can olives, sliced
1 medium tomato, chopped
2 green onion, chopped (I used a small white onion chopped, I didn't have green)
fresh cilantro, chopped

Spread refried beans on pie plate. Mix cream cheese, sour cream, taco seasoning and garlic. Spread on beans. Sprinkle cheddar cheese on top. Top with tomatoes, olives, onion and cilantro. Bake at 350F for 15-20 minutes. Serve hot with tortilla chips.

Bean Casserole

I got this recipe from my cousin MK, I made it last night for a baby shower. I split it in half for my family to have some and the other half to take to the shower. While one half was in the oven baking we started eating the other half uncooked just at room temperature and it was SO GOOD! I think I like it better that way! The flavor was totally different un-baked as it is hot. We just had it with tortilla chips, but I was thinking it would be good in a tortilla as a wrap too. In this picture I had used one onion diced instead of the green onion. I also added about 1 tsp. garlic salt. It's good either way.

6 Roma tomatoes, diced
1 bunch cilantro finely chopped
1 can white corn, drained
1 small can pinto beans, rinsed and drained
1 small can black beans, rinsed and drained
1 jar salsa verde (green salsa)
3 green onions diced small
1 cup shredded monterey cheese (I used more)

Drain and rinse beans, drain corn. Mix all ingredients together and put in a shallow baking dish. Bake at 350F for 30 minutes. Serve HOT with tortilla chips.

Refried Beans

4 c. pinto beans, sorted and rinsed well

1/2 c. butter

2 tsp. salt

Bring beans to boil on stove in large stock pan, after boil, drain and place in crock pot, add new boiled water up to almost top of crock pot. Cook on high all day, stirring occasionally. OR

Bring to boil on stove in large stock pan, after boil, drain and add new water, bring to boil again, turn heat down to medium or med-high. Let cook for 2 ½ to 3 hours, stirring often, also add water as needed or they will burn on bottom.

Do not drain excess water, add 1 stick (1/2 c.) butter and 2 tsp. salt.
Beat with mixer until smooth (it takes a while...about 10 minutes).

Spanish Rice

1 c. white rice
A few pieces of spaghetti noodles (dry) broken up into ½ to 1 inch pieces.
Brown in bottom of pot with 1 T. butter or margarine.
Add:
1 c. blended up tomatoes
1 c. water
1 tsp. garlic salt
1-2 tsp. dried onion
1 tsp. chili powder
salt to taste (about 1/2 tsp.)

Bring to boil, cover and simmer on low for about 15 minutes stirring occasionally. Turn off heat, leave pot covered for 5-10 minutes longer.

Enchilada Sauce

1/4 c. flour
2 tbsp. chili powder
1 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. cumin
1 1/2 tsp. dried onion
2 c. canned or bottled tomatoes, blended

Blend everything except blended tomatoes together in shallow frying pan. Add about 1 c. cold water and mix well, working out any lumps. Add 2 c. blended tomatoes.

Heat on high until sauce starts to bubble, keep mixing/stirring especially the bottom of the pan or you will get lumps. Color will start to change as flour is cooked through, keep stirring until sauce is deep red and glossy. Remove from heat and use to make enchiladas.

Chicken Enchiladas

I do my chicken enchiladas this way because my girls don't like the red sauce but my husband does. So we make them half and half. Since we are in Canada we thought this was pretty festive!

2 cans cream of chicken soup (I use one regular and one low fat)
1 can green chilies
1 pint sour cream (I use low fat)
1 cup green salsa
1 can sliced black olives (optional)
4 cooked chicken breasts chopped into small pieces (cubes)
or 2 large cans of canned chicken
2-3 cups shredded cheese (cheddar or Monterey Jack, or both)
6 flour tortillas


I add all ingredients together except chicken and cheese. I divide the chicken and cheese up on the tortillas then put the sauce in, saving just enough sauce to smother 2 of the enchiladas. Roll them up and place in 9 x 13 pan. I also put just a little sauce on the bottom of the pan so the tortilla don't dry out while baking. Then, place the rest of the white sauce on the 2 middle enchiladas.
I then use red sauce on the 2 outside enchiladas on either side of the white ones. I always put a "maple leaf" in the middle just for fun! Bake covered at 350F for 45-50 minutes. Serve with beans and rice, lettuce, tomatoes, onions, chips and salsa! Yum!

*When I make the enchiladas with white AND red sauce, I half the recipe for the white sauce (not the cheese and chicken) otherwise you will end up with a lot extra! I don't half the red sauce recipe though.

Cafe Rio Type Pork Barbacoa

I got these recipes from a friend DC, I have modified them a little bit according to our tastes. These recipes are super good!

3-5 lb Pork Loin or Pork Roast
1½ cans Coke Classic (Dr. Pepper is better)
1 c. sugar
7 oz can chipotle chilies in adobo sauce – provides a lot of heat
(or plain adobo sauce for sweeter sauce)
1 tsp. dry ground mustard, heaping
1 tsp. cumin, heaping
1 tsp. garlic, minced

Remove the chilies from adobo sauce (throw chilies away) and add all ingredients (except pork)
in a blender. Rinse can of adobo sauce with Coke (Dr. Pepper) to get all the sauce out. Blend in
blender until well mixed. Place pork in crock pot and pour sauce over it. Cook for 4 to 6 hours on high or 7 to 9 hours on low. Carefully turn roast over halfway through the cooking cycle. Cook in sauce until pull apart tender and shred. Put shredded meat back into sauce. Serve in a large tortilla with black beans, green chili rice, monterey jack cheese, romaine lettuce, pico de gallo, sour cream and guacamole. Squeeze lime juice on just before eating. Also can be used in a salad using the same toppings and Creamy Tomatillo Dressing.

Cafe Rio Type Chicken

8-10 chicken breasts cooked and torn
2 cans Rotel tomatoes with peppers (or 1 large can of diced tomatoes and 1 small can green chilis)
1 tsp pepper
1 tsp salt
1 tsp garlic
Dash cayenne pepper hot sauce (to taste)

Simmer a while to develop flavor. Serve in a large tortilla with black beans, green chili rice, monterey jack cheese, romaine lettuce, sour cream, pico de gallo and guacamole. Add juice of limes over top just before serving. Can be used in a salad using all of the above toppings with Creamy Tomatillo Dressing.

Green Chili Rice

2 c. rice
4 c. chicken broth
1 or 2 4-oz can green chilies
1 onion, diced
1/2 bunch fresh cilantro
1 1/2 tsp. oregano
1 tsp. salt
½ tsp. cumin
3 green onions, chopped

Combine all ingredients except green onions. Cook in steamer or on the stove bring to boil and reduce heat. Stir occasionally until liquid is gone. Stir in green onions and let stand 10-15 minutes before serving.

Pico De Gallo

8 fresh roma tomatoes, chopped
1-2 onion, chopped
1/2-1 bunch cilantro, chopped

1 jalapeno, deveined and remove seeds, chopped fine
2-3 cloves garlic, minced
1 tsp lime or lemon juice
1 tsp pepper

1 tsp. salt

1/2 tsp. cumin

1/4 tsp. cayenne pepper

Add all ingredients, mix and chill. Serve with tortilla chips or any mexican food.

Creamy Tomatillo Dressing (Cafe Rio Salad)

1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serano peppers with seeds removed (adds heat)

Blend ingredients in blender, let sit to thicken.
Note: Dressing continues to get hotter when it is stored in the fridge.

Guacamole

4-5 avocados, mashed
1/2 onion, chopped or 1 tbsp dried onion
1/2 bunch cilantro, chopped (or ¾ bunch)
2 small tomatoes, chopped fine or
1 large spoonful of pice de gallo
1 tsp. pepper
1 tsp. garlic salt
Juice of 1 lime

Combine all ingredients; add 1 tsp salt when ready to serve.

Burnt Mexican Salsa

I found this on Tasty Sensations. I love this kind of salsa! It is pretty hot though...SO good!

I didn't have all of the seasonings she had listed so this is what I made:

8 Roma tomatoes
2 jalapeno peppers (half of the seeds removed)
3 serrano peppers
1 medium onion
1 tsp. garlic salt
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. oregano
1/4 tsp. cumin
14 oz. can diced tomatoes
1/2 bunch cilantro

This is her original recipe:

8-10 Roma tomatoes
1-2 jalapenos
1 medium onion
3/4 tsp. lemon pepper
3/4 tsp. Lawry's seasoning salt
3/4 tsp. garlic salt
3/4 tsp. salt
1 dash oregano
1/2 tsp. dried cilantro
1 can diced tomatoes
1/2 bunch cilantro, chopped

Place tomatoes, jalapenos and onion in a frying pan on high heat. You can half the onion and depending on how hot the jalapenos are, you may want to de-vein them. Let the vegetables burn! You will want to turn them every once in a while to get a lot of the outsides nice and black. Remove from the pan and place in a bowl. Refrigerate until cool. Add remaining ingredients and blend together in a blender. Cool in fridge.