It’s time to spice up your life with a bowl of Chicken Tortilla Soup! The inspiration for this recipe came from a local restaurant but unfortunately, I cannot order it anymore as all their soups contain gluten. That makes me sad, because most of the ingredients in Chicken Tortilla Soup are naturally gluten free.
I made mine with big chunks of chicken, beans and veggies. I love the heat from garlic, jalapeno, chili flakes and cumin (could this soup cure the common cold?). If you don’t already have Chipotle chili and cumin in your spice rack it’s time for a run to the grocery store!
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The soup is thick and hearty on its own, no flour is needed. It needs no adornment other than a sprinkle of gluten free tortilla strips, if you can’t find them locally order here!
Ingredients:
- 2 chicken leg quarters
- Salt and pepper, to taste
- Olive oil
- water to cover
- 2 bay leaves
- 1 onion, diced
- 2 carrots, sliced
- heaping tbsp. minced garlic
- heaping tbsp. minced jalapeno
- 2 tbsp. tomato paste
- 14 oz. can fire roasted tomatoes
- 1/2 tsp. Chipotle chili
- 1/2 tsp. Cumin
- 1/2 tsp. Oregano
- 1/2 tsp. garlic granules
- 1/2 tsp. onion granules
- salt, to taste
- 1 cup canned black beans
- 1 cup frozen or canned corn
- Gluten free tortilla strips
Preparation:
Heat a deep skillet over medium low, add a little olive oil and brown the chicken on both sides. Season with salt and pepper. Add bay leaves and water to cover. Simmer for 90 minutes on low.
Transfer the chicken to a plate and remove meat from the bones. Refrigerate meat until the soup is ready. Reserve the liquid.
In a clean stock pot, add 1 tbsp. olive oil with the onions and carrots, and cook for 2-3 minutes over low heat. Add the garlic and jalapeno and cook for 30 seconds. Make a spot in the center of the pan and add the tomato paste.
Toast for 2 minutes, then strain the reserved chicken broth into the pot. Add the fire roasted tomatoes, and all of the seasoning.
Cover and simmer 1 hour, then add the black beans and corn. Simmer 30 minutes longer. Taste and add salt if needed.
Stir in the reserved chicken, heat through and serve.
Garnish each bowl with tortilla strips.
Notes: ♪♫ I love soup season! I could eat soup every day and I have a great selection of soups and stews on the blog that will keep you warm through the winter months. All gluten free and delicious! Check out all my Gluten Free Soups, Stews and Chowders here!
