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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Soup & Salad Recipe

Soup & Salad Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Soup & Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 piece medium flour tortillas; 1 tsp vegetable oil or butter (for warming); 1 cup cooked shredded chicken; 2 cups chicken broth; 1 cup diced tomatoes (canned, undrained); 0.25 cup yellow onion, finely chopped; 1 clove garlic, minced; 0.5 tsp ground cumin; 0.25 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro, chopped; 1 piece lime wedges (for serving); 1.5 cups canned pinto or charro beans, with liquid; 0.5 cup low-sodium chicken or vegetable broth; 1 oz bacon or chorizo, diced and cooked (optional); 0.5 cup diced tomatoes (canned, undrained); 0.25 cup yellow onion, finely chopped; 1 clove garlic, minced; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro, chopped; 1 piece lime wedge (for serving); 0.5 cup ripe tomatoes, seeded and finely diced; 2 tbsp white or red onion, finely chopped; 1 tbsp fresh cilantro, chopped; 0.5 tsp jalapeño, seeded and finely chopped (optional); 0.5 tbsp fresh lime juice

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time20m

Serves1

Your choice of a medium tortilla, chicken or charro bean soup served with pico de gallo & a small salad.

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Ingredients

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Tortilla

1 piece medium flour tortillas

1 tsp vegetable oil or butter (for warming)

Chicken Soup (for one serving)

1 cup cooked shredded chicken

2 cups Chicken broth

1 cup diced tomatoes (canned, undrained)

1/4 cup yellow onion, finely chopped

1 clove Garlic, minced

1/2 tsp Ground cumin

1/4 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp Fresh cilantro, chopped

1 piece Lime wedges (for serving)

Charro Bean Soup (alternative to chicken soup, for one serving)

1 1/2 cups canned pinto or charro beans, with liquid

1/2 cup low-sodium chicken or vegetable broth

1 oz bacon or chorizo, diced and cooked (optional)

1/2 cup diced tomatoes (canned, undrained)

1/4 cup yellow onion, finely chopped

1 clove Garlic, minced

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp Fresh cilantro, chopped

1 piece lime wedge (for serving)

Pico de Gallo

1/2 cup ripe tomatoes, seeded and finely diced

2 tbsp white or red onion, finely chopped

1 tbsp Fresh cilantro, chopped

1/2 tsp jalapeño, seeded and finely chopped (optional)

1/2 tbsp Fresh lime juice

1/4 tsp Celtic sea salt

Small Salad

1 cup mixed salad greens

1/4 cup cucumber, thinly sliced

1/4 cup Cherry tomatoes, halved

1 tbsp dressings (ranch or vinaigrette)

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Garnishes & Optional

1 tbsp Sour cream

2 tbsp shredded cheddar or Mexican blend cheese

2 tbsp avocado slices

Method

Tortilla

Heat a small nonstick skillet over medium heat. Rub a thin layer (about 1 tsp) of vegetable oil or butter onto the tortilla or brush the skillet. Warm the medium tortilla 30–45 seconds per side until pliable and lightly browned. Keep warm wrapped in a clean towel.

Chicken Soup (choose this if ordering chicken soup)

Prep and simmer

In a medium saucepan over medium heat, add a teaspoon of oil (if needed) and sauté the chopped onion 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Pour in the chicken broth and diced tomatoes with their juices. Stir in shredded cooked chicken, ground cumin, dried oregano, salt, and black pepper. Bring to a gentle simmer and cook 5–7 minutes to warm through and allow flavors to meld.

Stir in chopped fresh cilantro and taste; adjust seasoning with additional salt or a squeeze of lime if desired. Ladle into a bowl and serve with the warmed tortilla, pico de gallo on the side, and a lime wedge.

Charro Bean Soup (choose this if ordering bean soup)

Cook aromatics

In a medium saucepan over medium heat, cook diced bacon or chorizo (if using) until browned and crisp, about 4–5 minutes. Remove excess fat leaving about 1 tsp in the pan. Add chopped onion and sauté 2–3 minutes until softened; add garlic and cook 30 seconds.

Add the canned beans with their liquid, diced tomatoes, and chicken or vegetable broth. Stir in ground cumin, smoked paprika, salt, and black pepper. Bring to a simmer and cook 6–8 minutes to combine flavors. For a thicker, creamier texture, mash 1/3 of the beans lightly against the side of the pan with a spoon and stir.

Stir in chopped fresh cilantro, adjust seasoning, and serve hot with the warmed tortilla, pico de gallo, and lime wedge. Garnish with cheese or sour cream if desired.

Pico de Gallo

Combine diced tomatoes, chopped onion, cilantro, jalapeño (if using), fresh lime juice, and salt in a small bowl. Mix and let rest 5–10 minutes at room temperature to allow flavors to meld. Taste and adjust salt or lime as needed. Keep chilled until serving.

Small Salad

In a small bowl or plate, toss mixed greens, cucumber slices, and halved cherry tomatoes with 1 tablespoon of your chosen dressing. Season with a pinch of salt and pepper. Serve immediately alongside the soup and tortilla.

Garnishes & Assembly

Place the warmed tortilla on the plate. Ladle the selected soup into a medium bowl. Add a scoop (about 2–3 tbsp) of pico de gallo on the side or spoon a small portion onto the soup if preferred. Add salad next to the bowl. Offer lime wedge, shredded cheese, sour cream, and avocado slices for guests to garnish their soup.