Chicken Tortilla Soup
Serves: 6
Total Cook Time: 30
Prep Time: 5
Cook Time: 25
Ingredients
- 32 oz. gluten-free chicken broth
- 1 lb. boneless, skinless chicken tenders (uncooked)
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1 can (14.5 oz.) petite diced tomatoes with juice
- 1.5 cup corn (frozen or canned)
- 1 Tbsp. fresh lime juice
- 1 tsp. pepper
- 1/4 tsp. turmeric
Toppings
- 1/2 cup shredded cheese (dairy or non-dairy)
- 1/2 cup sour cream (optional, dairy or non-dairy)
- 1/2 avocado, sliced and diced
- 1/2 lime, sliced
- Fresh cilantro (just a pinch or two depending on preference)
- 1 bag of tortilla strips
Instructions
- Get all ingredients out before you begin. You can do the tasks such as shredding cheese and slicing avocado and lime while the soup is cooking.
- In a Dutch oven, add the chicken broth, raw chicken, minced garlic, chili powder, cumin, and paprika. Turn heat to high to bring to boil. Boil for 10 minutes.
- Turn heat to the lowest setting. Remove chicken from pot onto cutting board. Shred the chicken meat with two forks. Return chicken to soup pot and turn to high heat.
- Add diced tomatoes with juice and corn to soup mixture. Boil on high heat for 5 minutes.
- Remove from heat. Stir in lime juice, pepper and tumeric. Scoop out a bit to cool and taste. You may desire to increase any seasonings or add some salt if desired.
