This soup is an absolute favorite and it’s quick and easy to prepare. It is a delicious spicy chicken tortilla soup and it’s great for lunch or a light supper. You’ll love that it’s ready in minutes.
Ingredients
- 1 chopped medium onion about 1 cup
- 2 minced garlic cloves about 2 teaspoons
- 2 Tablespoons vegetable oil
- 1 organic rotisserie chicken shredded
- 1 4- ounce can green chiles chopped
- 1 15- ounce can Italian-style stewed tomatoes chopped and in their own juice
- 4 cups chicken broth low sodium, gluten-free
- 2 teaspoons worcestershire sauce gluten free
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- Fresh coriander optional
- Salt and pepper to taste
- Almond flour or other flour substitute per your preference
- Coconut milk
- 1/2 teaspoon hot sauce optional
- Garnish options: avocado gluten-free tortilla
Instructions
- In a large saucepan, saute the onion and garlic in vegetable oil over low heat for 5 minutes until the onion is softened.
- Add green chiles, tomatoes, chicken broth, lemon pepper, worcestershire sauce, chili powder, turmeric and hot sauce if using and simmer for 20-25 minutes.
- In a small bowl, combine 4 tablespoons almond flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
- Add shredded chicken and simmer for 5 minutes.
- Garnish with avocado, drizzled coconut milk and homemade tortilla chips.
- Homemade tortilla chips:
- Use 4 store-bought gluten-free tortillas and cut into 1/4 inch strips. Lay them on a baking sheet with nonstick coconut oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.
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