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.
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.
Yields1 ServingPrep Time25 minsCook Time30 minsTotal Time55 mins
1tbspOrganic Olive Oil
1.50cupsOrganic Yellow Onion, chopped
1tbspOrganic Garlic, minced
32Organic Chicken Bone Broth
1tspChili Powder, Cumin, Paprika and Sea Salt
0.50tspPepper
1.25Boneless Skinless Chicken Breast
15Organic Diced Tomatoes
1.30Organic Whole Milk
15Organic Black Beans, drained and rinsed
15Organic Pinto Beans, drained and rinsed
0.67cupHeavy Cream
0.25cupAlmond Yogurt, plain
Optional Ingredients (I omitted)
1Organic Jalapeno, seeded and chopped
0.33cupMasa Harina, labeled gluten free
1cupOrganic Frozen Corn
Toppings
Shredded Cheese
Sour Cream
Diced Avocados
Cilantro
Organic Gluten Free Corn Tortilla Chips (I use the Late July brand.)
1
Heat olive oil in large pot on medium heat. Add onion (jalapeno) and saute for 3 minutes. During the last 30 seconds, add your garlic.
2
Add 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.
3
Remove 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.
4
Wait 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.
5
Serve hot with toppings of your choice!
Ingredients
1tbspOrganic Olive Oil
1.50cupsOrganic Yellow Onion, chopped
1tbspOrganic Garlic, minced
32Organic Chicken Bone Broth
1tspChili Powder, Cumin, Paprika and Sea Salt
0.50tspPepper
1.25Boneless Skinless Chicken Breast
15Organic Diced Tomatoes
1.30Organic Whole Milk
15Organic Black Beans, drained and rinsed
15Organic Pinto Beans, drained and rinsed
0.67cupHeavy Cream
0.25cupAlmond Yogurt, plain
Optional Ingredients (I omitted)
1Organic Jalapeno, seeded and chopped
0.33cupMasa Harina, labeled gluten free
1cupOrganic Frozen Corn
Toppings
Shredded Cheese
Sour Cream
Diced Avocados
Cilantro
Organic Gluten Free Corn Tortilla Chips (I use the Late July brand.)
Directions
1
Heat olive oil in large pot on medium heat. Add onion (jalapeno) and saute for 3 minutes. During the last 30 seconds, add your garlic.
2
Add 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.
3
Remove 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.
4
Wait 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.
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner, Lunch
