If you’re looking for a quick and easy meal that can be made in just minutes and is gluten-free, then this Red Robin Chicken Tortilla Soup Recipe is just the ticket. This recipe is quick and easy to make. It’s gluten-free and dairy-free, so it is ideal for those with allergies or intolerances. It can be served either as a dip or on its own.
Red Robin Chicken tortilla soup is a quick and easy winter soup that is a mainstay of the Mexican table. It’s easy to make and it’s delicious.
This red robin chicken tortilla soup recipe can be served immediately over rice or it can be held over a warm bowl of soup as a light lunch or dinner. This recipe highlights the main ingredient of red robin chicken soup, which is chicken in some variation of the traditional Mexican tortilla soup served in Mexico.
Red Robin is a fast-casual eatery known for its Burgers and Fries, Mexican Food and Bar Food. With the sandwiches and toppings of choice, this is the kind of restaurant at which you can get a full meal without leaving the comfort of your own home. Chicken tortilla soup is one of the famous items at Red Robin Restaurant.
How to Make Red Robin Chicken Tortilla Soup
If you’re looking for a delicious and easy way to serve chicken soup, you have to try this Red Robin chicken tortilla soup.
This soup is surprisingly delicious, so you should definitely give it a try! You can customize the ingredients to fit your preferences, such as adding or removing herbs and spices. After collecting all the ingredients let’s start making Red Robin chicken tortilla soup.
Ingredients
- Chicken breast fillets, 1-2
- Rapeseed oil, 2 teaspoons
- Mexican spice mix, 3 teaspoons
- Onion, 1
- Peppers, 2
- Tomato paste, 2 tablespoon
- Chunky tomatoes, 1 can (400 g)
- Granulated chicken stock, 2 tablespoon
- Black beans or kidney beans, 1 can (250 g)
- Corn, 1 can (285 g)
- Corn flour, 2 tablespoons
- Lime juice
For The Toppings
- Tortilla chips
- Fresh coriander
- Lime wedges
- Grated cheddar cheese
Instructions
Step 1
Preheat the oven to 190 degrees. Grease a baking dish with some oil or butter.
Step 2
Put the chicken breast fillets in the baking dish and rub them with 1 teaspoon oil and 1 teaspoon spice mixture.
Step 3
Cook the chicken for 15 to 25 minutes in a hot oven. Remove from the oven and pull apart with two forks while still hot.
Step 4
Peel and dice the onion. Slice the bell pepper into strips. Saute the onion cubes and paprika strips in a large skillet for 5 minutes. Add 1 / 2 teaspoons of spice mixture and tomato paste, and sauté briefly.
Step 5
Pour 1 litre of hot water over the chicken and chunky tomatoes, stir in the granulated stock, and bring to a boil.
Step 6
Add the drained beans and corn to the soup. Add the cornmeal and stir to prevent lumps in the soup, then simmer gently for 10 minutes while stirring.
Step 7
Add salt, pepper, Mexican spice mixture, and lime juice to the soup. Garnish with toppings.
Red Robin Chicken Tortilla Soup Recipe
Cuisine: American
Cuisine type: Soups
Servings: 6 Servings
Preparation time: 10 Minutes
Cooking time: 30 Minutes
Total time: 40 Minutes
Also Read: Mcalister’s Autumn Squash Soup Recipe
Red Robin Chicken Tortilla Soup Recipe
Ingredients
- 1-2 Chicken breast fillets 1-2
- 2 tsp Rapeseed oil
- 3 tsp Mexican spice mix
- 1 Onion
- 2 Peppers
- 2 tbsp Tomato paste
- 1 can Chunky tomatoes 1 can (400 g)
- 2 tbsp Granulated chicken stock
- 1 can Black beans or kidney beans 1 can (250 g)
- 1 can Corn 1 can (285 g)
- 2 tbsp Corn flour
- Lime juice
For The Toppings
- Tortilla chips
- Fresh coriander
- Lime wedges
- Grated cheddar cheese
Instructions
- Preheat the oven to 190 degrees. Grease a baking dish with some oil or butter.
- Put the chicken breast fillets in the baking dish and rub them with 1 teaspoon oil and 1 teaspoon spice mixture.
- Cook the chicken for 15 to 25 minutes in a hot oven. Remove from the oven and pull apart with two forks while still hot.
- Peel and dice the onion. Slice the bell pepper into strips. Saute the onion cubes and paprika strips in a large skillet for 5 minutes. Add 1 / 2 teaspoons of spice mixture and tomato paste, and sauté briefly.
- Pour 1 litre (4.25 cups) of hot water over the chicken and chunky tomatoes, stir in the granulated stock, and bring to a boil.
- Add the drained beans and corn to the soup. Add the cornmeal and stir to prevent lumps in the soup, then simmer gently for 10 minutes while stirring.
- Add salt, pepper, Mexican spice mixture, and lime juice to the soup. Garnish with toppings.
