Wednesday, November 18, 2009

Chicken Tortilla Soup

Now that the weather is cooler, soup has been on the menu. Chicken Tortilla Soup is one of our all time favorites. I found this recipe on All Recipes and didn't have to do anything to make it gluten free. The soup is dairy free, but then you can add sour cream and shredded cheese to make it extra good. We have used plain soy yogurt or plain coconut yogurt in place of the sour cream and that worked great.

The soup is good without the extra toppings, but with the toppings it's awesome. You can use any corn chips that you choose, I use corn tortilla chips. Don't skip the diced avocados either, that adds so much flavor.

(I really need to work on my food photography, but you get the general idea.)

Chicken Tortilla Soup
  • 4 boneless chicken breast halves, cooked and shredded
  • 2 (14.5oz) cans chicken broth
  • 1 (4oz) can diced green chiles
  • 1 (10oz) can diced tomatoes with green chile peppers
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 Tbsp fresh lime juice
  • 2 Tbsp fresh chopped cilantro
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp ground cumin

Combine the chicken broth, green chiles, tomatoes with green chiles, onion and garlic into a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.

Add the lime juice, cilantro, cayenne and cumin. Simmer for 10-15 minutes longer.

Ladle the soup into bowls. Garnish with shredded cheese, diced avocados, sour cream and crushed corn tortilla chips.

Go to Gluten-free Homemaker for more awesome gluten free menu ideas.