Gluten Free Tasty

Chicken Tortilla Soup

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Chicken Tortilla Soup Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Calories: 235
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
235
11.75% Complete
12%
Fat
9g
13.8461538462% Complete
14%
Cholesterol
44mg
14.6666666667% Complete
15%
Sodium
2421mg
105.260869565% Complete
105%
Carbohydrates
28g
21.7054263566% Complete
22%
Fiber
7g
28.0% Complete
28%
Sugar
7g
14.0% Complete
14%
Protein
14g
27.4509803922% Complete
27%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Gluten Free
Dairy Free
Lower Cholesterol
Ingredients
  • 1 pound boneless skinless chicken thighs
  • 2 medium carrots, diced
  • 2 large garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 quarts chicken stock
  • 1 cup Florida Sweet corn kernels
  • 2 tablespoons lime juice
  • Sea salt
  • 1 bunch of cilantro
  • 1 large red onion, diced
  • 1 jalapeno, seeds and ribs removed, minced
  • 1 teaspoon ancho chili powder
  • One 15-ounce can fire roasted diced tomatoes
  • 4 corn tortillas
  • 1 cup sweet peas or finely sliced sugar snap peas
  • Olive oil
  • 1 avocado (diced)
Method
Preheat oven to 350 degrees Fahrenheit. In a large lidded stock pot or Dutch oven, heat 1 tablespoon of olive oil. Season the chicken thighs and sear them in the pan until both sides are nicely browned, about 3 minutes per side. Remove to a plate. Add the onions and carrots to the pan. Sauté the vegetables until soft and beginning to brown, about 6 minutes. Stir in the jalapeno, garlic, chili powder, and cumin. Cook another minute, until fragrant. Carefully pour in the tomatoes and simmer until the liquid is reduced and the tomatoes are soft, 5 minutes. Add the chicken thighs back to the pot, along with the stock and 1 tablespoon of salt. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is very tender, 15 to 20 minutes. Meanwhile, on a clean work surface, brush each tortilla on both sides with olive oil. Stack the tortillas in a pile and cut them into thin strips. Arrange the strips in an even layer on a parchment-lined baking sheet. Bake in the oven until the tortillas are crispy and beginning to curl, 10 - 15 minutes. Remove from the oven and let stand on the baking sheet until cool enough to touch. Set aside. Remove the chicken from the pot with tongs and shred into bite-sized pieces. Add back to the soup along with the corn, peas, and lime juice. Cook 5 minutes more. Divide the tortillas between 4 bowls and top with the soup. Garnish with fresh cilantro leaves and diced avocado. Serves 4-6