This is a little more detailed of a recipe than I normally cook, especially when it comes to soup, but it is sooooo worth it! It is such a flavorful soup, I hope you enjoy it as much as our family did!
CHICKEN TORTILLA SOUP: (WF, GF, {DF})
1 24 oz can chicken or veggie broth
1 tsp olive oil
1 small onion
1 green pepper or poblano pepper, diced
1 jalapeno pepper, seeded & thinly sliced
4 cloves garlic (pressed, mincer or chopped)
1/4 tsp pepper or pepper flakes
1 tsp salt
1 28 oz can crushed tomato
1 Tbsp cumin
1 c. crushed tortilla chips
1 can (7-15 oz) pinto beans (drained & rinsed)
1 c. or 16 oz bag frozen corn
1/2 c. or small container of fresh cilantro
juice from 1 lime
Optional: shredded cheese & sour cream to top when serving.
Saute onion & peppers over medium heat in olive oil until onions are translucent. Add garlic, pepper & salt. Saute. Add to pot of broth or cook this in your pot and add the broth and the remaining ingredients to it. Add tomatoes, cumin, beans & corn. Let simmer. Add crushed tortilla chips, cilantro & lime. Add additional salt & pepper to taste. Serve with garnish of shredded cheese, tortilla chips, sour cream & cilantro.
Check out Jo-Lynne's Gluten Free meal planning for some more recipe ideas!
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