My friend makes THE MOST DELICIOUS soup ever.
It’s the Chicken Tortilla copy cat recipe from Cafe Rio.
I could eat it for breakfast, lunch AND dinner it’s so good.
I also have a yummy dessert recipe to share for this holiday season.
I don’t LOVE pumpkin pie.
But I do LOVE variations of pumpkin pie. Cakes, puddings, etc.
Don’t let the name fool you….it’s called Pumpkin Dump Cake and it’s TDF.
{To. Die. For.}
I’d much rather have this on Thanksgiving than pie.
But that’s just me.
Enjoy!!!
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| Recipe found on Favorite Family Recipes |
Cafe Rio Chicken Tortialla Soup
- 1 onion, diced
- 1 Tbsp. vegetable oil
- 1/2 tsp cumin
- a dash (or two) cayenne
- 1/2 tsp. chili powder
- 5 c. chicken broth
- 3 Tbsp. fresh cilantro, finely chopped
- juice of 1/2 lime
- pepper, to taste
- 1 can pinto beans, drained and rinsed
- 2-3 boneless, skinless chicken breasts
- 2 Tbsp. taco seasoning
- 1 Tbsp. paprika
- vegetable oil (to taste)
- pico de gallo (see recipe HERE)
- 2-3 avocados, diced
- 2 c. pepper jack cheese
- tortilla strips
- cilantro (for garnish)
- lime wedges (for garnish)
Instructions
- In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
- Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
- In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). 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 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
Pumpkin Dump Cake
1 1/2 cup sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 eggs
1 – 29 oz. can pure pumpkin
2 – 12 oz. cans evaporated milk
1/2 cup softened butter
1 pkg. yellow cake mix
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in a large bowl. Stir pumpkin into eggs. Add sugar to mixture. Gradually stir in evaporated milk. Pour into a greased 9×13 pan. Cut butter into cake mix and pour on top and swirl into pumpkin mixture. Bake at 325 fro 70 minutes. {NOTE: my cake always takes more like 85 minutes to bake so just keep eyeballing it}.
Serve warm with whipped cream or vanilla ice cream.
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