Red Robin Chicken Tortilla Soup Recipe: How To
Today, we're going to be taking a look at a copycat Red Robin chicken tortilla soup recipe. While soup is a meal best enjoyed in winter, this chicken tortilla soup can be enjoyed at any time of the year. It's one of the most popular menu items at Red Robin, and once you taste it, you'll understand why? But what's so special about this soup? What ingredients do you need to recreate this soup at home? Let's take a closer look.
Servings: 2
Calories: 260kcal
Ingredients
- 1-2 chicken breasts (deboned)
- a drizzle of olive oil
- 2 diced green peppers
- 2 tablespoons of minced garlic
- 6 oz of tomato paste
- 4 1/4 cups of water
- 2 tablespoons of bullion (chicken stock)
- 14.5 oz of diced tomatoes
- 15 oz of canned black beans
- 15 oz of canned corn
- 5 cilantro leaves
- 1/8 cup of flour (all purpose, all purpose gluten free or corn meal)
- 1 tablespoon of lime juice
- 1-3 teaspoons of Mexican seasoning (depending how mild/spicy you'd like your soup)
- salt (to taste)
- pepper (to taste)
- paprika (to taste)
- crispy tortilla strips (desired amount)
Instructions
- Cook the chickenAdd your chicken breasts to a pan or crockpot and add one cup of water, garlic powder, and salt. Leave until cooked through. The meat should be white, and the juices should run clear. This is just a recommendation for how to season your chicken - you can do this any way you choose. Or even buy a precooked or rotisserie chicken to save yourself time.1-2 chicken breasts (deboned), 2 tablespoons of minced garlic, 4 1/4 cups of water, salt (to taste)
- Cook the veggiesGrab a soup pan and drizzle some olive oil onto the bottom. Once hot, add the onions, green peppers, and garlic. Leave over a medium heat until the onions are cooked/transparent. Be sure to stir. Once cooked, add the water, chicken broth powder, and tomato paste. Mix well and leave for a few minutes. Next, add your tomatoes, chicken breast (ensure it's shredded), black beans, cilantro, and corn. Stir well so ingredients are evenly distributed and leave to simmer on a medium heat for around five minutes.a drizzle of olive oil, 2 diced green peppers, 2 tablespoons of minced garlic, 6 oz of tomato paste, 4 1/4 cups of water, 2 tablespoons of bullion (chicken stock), 14.5 oz of diced tomatoes, 15 oz of canned black beans, 5 cilantro leaves, 15 oz of canned corn
- SeasonPour your flour into a bowl. Add one cup of the liquid from the soup to the flour and mix well. When the mixture is smooth, pour into your soup pan. This helps to thicken up the soup. Stir the soup well. Now add your Mexican seasoning, lime juice, salt, pepper, and paprika. If you like it spicy, feel free to add chili flakes, jalapenos - anything to turn up the heat. Mix well and leave to simmer. Your soup is ready to enjoy. Sprinkle crispy tortilla strips over the top of your soup. Serve with cheese, sour cream, lime wedges, etc.1/8 cup of flour (all purpose, all purpose gluten free or corn meal), 1 tablespoon of lime juice, 1-3 teaspoons of Mexican seasoning (depending how mild/spicy you'd like your soup), salt (to taste), pepper (to taste), paprika (to taste), crispy tortilla strips (desired amount)
Nutrition
Calories: 260kcal | Carbohydrates: 40g | Protein: 14g | Fat: 4g | Cholesterol: 20mg | Sodium: 1700mg | Fiber: 5.9g | Sugar: 8g