Thursday, February 9, 2017

Gluten-Free Chicken Tortilla Soup (GF)

Gluten-Free Chicken Tortilla Soup (GF)
(8-10 servings)


2 tbsp. Avocado Oil
1 large White Onion, chopped
1 can (4 oz.) Green Chiles, chopped
2 large cloves Fresh Garlic, minced
1 Jalapeno Pepper, seeded and finely chopped
1 tsp. Ground Cumin
1 can (15 oz.) Tomato Sauce
1 can (14½ oz.) Diced Tomatoes
5 cups Chicken Broth
1½ lb. Cooked Chicken (see note)
½ cup Fresh Cilantro Leaves, chopped
2 medium Fresh Limes, divided
½ tsp. Salt
½ tsp. Black Pepper


Sour Cream
Monterey Jack Cheese, shredded
Corn Tortilla Chips, crushed lightly
Fresh Lime Wedges (from above)


Warm oil in large Dutch oven over medium heat.  Add onion and sauté until tender (about 5 minutes).  Then add the chilies, garlic, jalapeno and cumin, cook until garlic is fragrant (about 1 minute).  Stir in tomato sauce, tomatoes and broth bringing to a boil.  Reduce heat and stir in chicken.  Simmer, uncovered (about 30 minutes) before adding cilantro, lime juice, salt and pepper.  Mix well and serve with garnishes.

Note:               I use the package of pulled rotisserie chicken from Costco and shred it more.  You can cook your own or even buy a whole rotisserie chicken to use.

Note:               Be sure to check all your ingredients to make sure they are gluten-free.      

Ideas for Future Efforts

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