Chicken Tortilla Soup

Ingredients

• 2 lbs Chicken breasts
• 8 cups Chicken broth
• 1 can (28 oz) Diced tomatoes
• 1 Yellow onion
• 3 cloves Garlic
• 1 Green bell pepper
• 1 cup Corn kernels
• 1 can (15 oz) Black beans
• 2 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Smoked paprika
• 2 tbsp Lime juice
• 6 Gluten-free corn tortillas
• 2 tbsp Olive oil
• to taste Salt

Instructions

1. 1

   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and green bell pepper and cook for another 2 minutes.

2. 2

   Add chicken broth, diced tomatoes (undrained), chili powder, cumin, smoked paprika, and salt to the pot. Bring to a simmer.

3. 3

   Add chicken breasts to the simmering broth. Cook until chicken is cooked through, about 20 minutes.

4. 4

   Remove chicken breasts from the pot and shred with two forks. Return the shredded chicken to the pot.

5. 5

   Add corn kernels and drained black beans to the soup. Simmer for another 5 minutes to allow flavors to meld.

6. 6

   While the soup simmers, preheat oven to 375°F (190°C). Cut gluten-free corn tortillas into thin strips. Toss with a little olive oil and salt, then spread on a baking sheet and bake for 8-10 minutes, or until crispy.

7. 7

   Stir in lime juice into the soup.

8. 8

   Serve hot, garnished with crispy gluten-free tortilla strips and your favorite toppings such as avocado, sour cream, shredded cheese, or cilantro.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.