Gluten Free Chicken Tortilla Soup
If you need to cook your chicken breasts, preheat oven to 425 degrees F and line a small baking sheet with aluminum foil. Lightly season the chicken with salt and pepper and bake for 20-25 minutes, or until cooked to 165 degrees F when thermometer is inserted. Cool and shred with two forks.
Servings: 8 servings
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 Tbs olive oil
- 1 cup diced onion
- ½ - 1 jalapeno, diced (use according to level of spice you want)
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 3 garlic cloves, minced
- 2 Tbs tomato paste
- 1 ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 4 cups chicken broth (gluten free)
- 2 cups water
- 1 - 14 oz. can black beans, drained and rinsed
- 1 ½ cups frozen corn
- 1 - 14 oz. can diced tomatoes in juice
- 5 corn tortillas, sliced in ½ inch strips
Optional Toppings
- sour cream
- shredded cheddar cheese
- green onions
- pico de gallo
- crushed tortillas
- jalapenos
- diced avocado
- cilantro
Instructions
- In a large saucepan, heat olive oil over medium high heat. Add onion, jalapeno, and red and green bell pepper. Saute for 4-5 minutes, or until onion is transparent. Add minced garlic and saute for 1 minute. Add tomato paste, cumin, chili powder and garlic powder and stir it into the vegetables, cooking for 1 minute. Add the chicken broth, water, black beans, corn, shredded chicken and diced tomatoes. Stir and bring to a boil. Reduce heat to medium low after the soup is brought to a boil and simmer for 20 minutes. Add sliced corn tortillas and cook another 10 minutes.
- Serve in individual bowls with desired toppings.