Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 jalapeño, seeded and diced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 1 can (14.5 oz) diced tomatoes; 4 cups gluten-free chicken broth; 1 cup corn kernels (fresh or frozen); 1 can (15 oz) black beans, drained and rinsed; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro, chopped, for garnish; Sliced avocado, for garnish; Gluten-free tortilla strips, for topping

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, diced bell pepper, and jalapeño. Cook for another 2-3 minutes until the vegetables are slightly softened.
Add the ground cumin, chili powder, and paprika to the pot. Stir well to coat the vegetables in the spices.
Place the chicken breasts in the pot and pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
Cover the pot and let the soup simmer for 20-25 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the corn and black beans to the soup. Season with salt and pepper to taste.
Squeeze in the lime juice for a burst of fresh flavor.
Let the soup simmer for an additional 10-15 minutes to allow the flavors to meld together.
Serve the Chicken Tortilla Soup hot, garnished with fresh cilantro, sliced avocado, and gluten-free tortilla strips for a satisfying crunch.

Ingredients

Instructions

Nutrition Facts

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