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.
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.