September 5, 2019
It's almost soup season! Enjoy this creamy, mildly spicy gluten free tortilla soup. I've substituted plain almond yogurt for sour cream to tone down the amount of dairy used in the recipe.
Gluten Free, Egg Free
1 1/2 cup Organic Yellow Onion, chopped
32 oz. Organic Chicken Bone Broth
1 tsp Chili Powder, Cumin, Paprika and Sea Salt
1 1/4 Boneless Skinless Chicken Breast
1 3/10 cups Organic Whole Milk
15 oz. Organic Black Beans, drained and rinsed
15 oz. Organic Pinto Beans, drained and rinsed
Optional Ingredients (I omitted)
1 Organic Jalapeno, seeded and chopped
1/3 cup Masa Harina, labeled gluten free
Organic Gluten Free Corn Tortilla Chips (I use the Late July brand.)
1Heat olive oil in large pot on medium heat. Add onion (jalapeno) and saute for 3 minutes. During the last 30 seconds, add your garlic.
2Add bone broth and seasonings and mix well. Add whole chicken breasts to pot, turn heat up to medium/high and wait for mixture to boil. Once boiling, turn heat to medium and cover pot. Cook for 15 minutes or until chicken reaches 165°F.
3Remove chicken from pot and set aside for 5 minutes to cool. Add tomatoes to pot and mix. If you are using masa harina, mix this separately with your whole milk before adding to soup.
4Wait for soup to thicken a little and then add your black and pinto beans. (Add corn if you want.) Chop your cooked chicken breasts into bite-sized pieces and add to your soup. Add almond yogurt and heavy cream to soup and mix well. Cook soup until heated all the way through.
5Serve hot with toppings of your choice!