Nothing is better on a cold Midwestern winter day than a giant bowl of soup. Nothing is better on every single day than tacos. Put them together? Chicken Tortilla Soup. Mmm. Here is my recipe for Gluten Free Chicken Tortilla Soup.
Yield: 4-5 people
Time: 30 minutes prep time, 3 hours cook time
Ingredients:
2 Large Chicken Breasts
2 cups Chicken Broth (I use Orrington Farms as it’s gluten free!)
A drizzle of olive oil
1/2 Onion
1 Poblano Pepper
4 whole cloves Garlic
A few dried chiles
1 bunch of Cilantro
1 can Diced Tomatoes with Chiles
1 can Black Beans
1 can Corn
1 can Tomato paste
1 lime for juice and zest
4 tbsp Cumin
2 tbsp Oregano
1 tbsp paprika
Salt and Pepper to taste
Ingredients.
Step 1. Crush and chop your garlic cloves and dried chilies. Mash them together in a mortar and pestle. Chop the cilantro, poblano pepper, and half an onion.
Step 2. Add a drizzle of oil to a pan and heat to medium-high. When pan is hot, add the garlic clove and chili mash, cilantro, poblano, and onion. Sauté on medium-high heat until fragrant and a nice crisp forms.
Step 3. Add your chicken breast to the pan and brown on both sides.
Step 4. Add in 1 can diced tomatoes with chilies, 1 can black beans, 1 can corn, and 1 can tomato paste. Stir until fully mixed. Then add in 2 cups of chicken broth slowly while mixing.
Soup with all ingredients mixed in.
Step 5. Add in the cumin, oregano, paprika, salt and pepper, and the zest of lime. Lime juice is optional but I love lime and it gives it an extra punch of flavor.
Step 6. Bring to a boil. Once boiling, lower the heat to a low simmer and allow to cook for 2-3 hours stirring occasionally.
Step 7. Come back later, stir, shred the chicken. Ready to eat! I topped mine off with pepper jack cheese strips, lime, cilantro, onion, and crushed tortilla chips.
Finished soup, topped with cheese, cilantro, onion, lime, and crushed tortilla chips.