Name: Red Robin Tortilla Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: mexican
Ingredients: Chicken Breasts; Garlic Powder; Chili Powder; Salt and Pepper; Cumin

Table of Contents

Every year, around Thanksgiving, I try to eat a lot of chicken. One of the reasons for this is that it’s a super easy and delicious way to get a lot of protein in a short amount of time. In fact, I have a few favorites. One of them is a Red Robin Chicken Tortilla Soup Recipe which is extremely delicious.

This is a classic Chinese soup, made with chicken or other vegetables. I love it as a hearty cold winter soup, for lunch on a cold day, as a delicious accompaniment to our spicy Kung Pao chicken, or as a quick and easy side dish for any meal. It is rich and hearty, and quite delicious. This warm and filling soup will keep you satisfied on cold nights. If you’re not in the mood for red Robins though, there’s another recipe that might be more up your alley. Read on to see which one it is!

I am a huge fan of Red Robin chicken tortilla soup. I love the hearty flavor of this mildly spicy soup, and I love having tortilla chips with my soup. And I love corn! While the soup doesn’t require ingredients you can find in most grocery stores, it does require some fresh ingredients, including onions, tomatoes, peppers, pickles, chilies, and even some extra-large tortillas.

How To Make Red Robin Tortilla Soup

Here is my new favorite chicken tortilla soup recipe! This is the red robin copycat version, but it tastes just like the real thing. I am so excited to share this with everyone! It’s delicious served alone or you can add in some toppings if you want. You can also top it with shredded cheese and sour cream for an extra special touch. The best part about this recipe is that it takes only 30 minutes to make which makes it perfect for busy weeknights when you don’t have time to cook.

Ingredients

Chicken Breasts (Boneless and Skinless), 2
Garlic Powder (Separated), 1 Teaspoon
Chili Powder (Separated), 2 Teaspoons
Salt and Pepper (to taste)
Cumin (Separated), 2 Teaspoons
Olive Oil, 2 tablespoon
Brown Sugar, 1 teaspoon
Chicken Broth, 8 Cups
Fire-Roasted Tomatoes, 2 Cannes (15oz each)
Diced Tomatoes and Green Chilies, 1 Can (15oz)
Cilantro (Roughly Chopped), 1 Bunch
Jalapenos (Seeded and Diced), 1-2
Black Beans or Pinto Beans (Drained), 1 Can (15oz)
Medium Onion (Diced), One
Lime Juice, 2 Tablespoons
Corn on the Cob, Two Ears
Tortilla Strips, Sour Cream, Avocado (for Topping)

Instructions

Step 1

Thinly slice the chicken to 1/2 inch. Put the chicken into a pan and add the chili powder, garlic powder, cumin, and brown sugar.

Step 2

Put one tbsp of oil over the chicken and rub it on both sides. Rub the spice mix and salt and pepper into the oil after rubbing.

Step 3

Cook the chicken over medium-high heat for 5 – 8 minutes on both sides. Then, grill the chicken until it is fully cooked. Once the chicken has been thoroughly cooked, dice it.

Step 4

Prepare the corn while you grill the chicken. Place the corn in a pan, and add oil, salt, and pepper to season. Grill for 8 minutes. Stir the kernels occasionally until they begin to char. Remove the kernels from the cob using a sharp knife

Step 5

In a large soup pot, combine chicken broth, diced green chilies, black beans or pinto beans, fire-roasted tomatoes, chopped onion, lime juice, grilled corn, garlic, jalapenos, and the leftover spices.

Step 6

Cook all the ingredients together for a while. Turn down the heat after they start boiling and continue to cook for 10 minutes. Stir in the chicken, salt, pepper, and cilantro. Garnish with your favorite toppings.