Chicken Tortilla Soup
Chicken Tortilla Soup (dairy free, paleo, gluten free)
This is probably one of my favorite soup recipes! I could eat this year round if I wanted to. It’s so easy to make. The actual soup doesn’t contain a lot of ingredients compared to some other soup recipes. It’s really what you top it with that makes it so delicious. That is what chicken tortilla soup is all about! You can also modify what you put on it depending on your dietary restrictions if you have any. Typically in a restaurant it comes with corn tortilla strips, which is where it gets it’s name, and a bunch of dairy. Of course you are more than welcome to add as much cheese and sour cream if you can eat dairy. And if you can’t, you can add avocado, lime juice, and fortunately there are some pretty good dairy free sour cream options out there. There is a link to my personal favorite in the recipe below. I also listed an alternative for the tortilla strips if you can’t have corn. So whether you can use traditional toppings, modified, or even all of them together, it’s still delicious!
Details
Main Dishes, dairy-free, gluten free
Ingredients
1 one medium sized roasted chicken or 2-3 baked chicken breasts. (Bake chicken at 350 for 45 minutes, seasoned with salt and pepper)
2 tbsp. olive oil
1 yellow onion chopped
3 carrots chopped or coined
3 stalks of celery chopped
3 tsp. ground cumin
1 tsp. salt (can add more if needed)
1/4 tsp. pepper
2 tsp. oregano
1 can black beans rinsed and drained
4 cups chicken broth
1 can diced tomatoes
3 gloves garlic minced
1 tsp. paprika
Garnish
Regular tortilla chips or for grain free siete tortilla chips.
Sour cream or dairy free sour cream. Forager is a good one.
Cheddar cheese
Cilantro
Lime juice (about 1 tsp. per bowl
Instructions
In a large soup pot, sauté vegetables with olive oil until they are tender. About 6-7 minutes. Season vegetables with cumin, oregano, salt & pepper, and paprika. When vegetables are almost completely cooked add garlic, and sauté for another minute.
Add chicken broth, black beans, tomatoes, and chicken. Cover pot and cook on medium heat. Cook for about 30 minutes.
Garnish with cilantro, cheese, avocado, sour cream, and tortilla strips.