Chicken Tortilla Soup

This Chicken Tortilla Soup recipe has taken me several years to perfect. The good thing... its been Gluten Free all along!

 

Preheat oven to 400

Pizza Slicer, Cookie Sheet and Large Stock Pot needed.

 

Ingredients

4 Boneless, skinless chicken breasts cubed (small bite size cubes)

2 - 14.5oz cans Chicken Broth

1 - 14.5oz can Petite Diced Tomatoes

1 - 11oz can Corn Nibblets, drained

1 - 4oz can Chopped Green Chilies

1 tbsp Minced Garlic

½ Large Onion, chopped

1½ tbsp Chili Powder (split 1 tbsp and ½ tbsp)

1 tbsp Cumin (split ½ tbsp and ½ tbsp)

¼ tsp Sea Salt

To Top Soup

6 White Corn Tortilla’s

1 Large Avocado, sliced

1 Bag Shredded Mexican Cheese Mix (Monterey Jack or Cheddar)

1 Bunch Cilantro, snipped

1 Lime, sliced

 

Directions

While oven is heating to 400 degrees lay out the White Corn Tortillas on the cookie sheet. Using the Pizza Slicer cut the tortillas into thin strips. Place in oven for 12-15 minutes or until crisp. Repeat with the rest of the White Corn Tortillas. Cube the Boneless Skinless Chicken Breast and place in Stock Pot. Mince Garlic and chop Onion and add ½ tbsp Cumin and 1 tbsp Chili Powder in Stock Pot and cook on high heat until the Chicken is mostly cooked. Add the Diced Green Chilies, drained Corn Nibblets, Petite Diced Tomatoes, Chicken Broth, ¼ tsp Sea Salt, ½ tbsp Cumin, and ½ tbsp Chili Powder to the Stock Pot. Stir and bring to a boil for 5 minutes and than lower to a simmer for 12 minutes.

This soup is great with El Torito's Sweet Corn Cake. YUM! You can buy it at Vons if you have one near you!