Chicken tortilla soup is a quick and easy meal to make on a busy night. It is free of dairy, egg, soy, wheat/gluten, peanut, tree nut, fish, and shellfish.
2cupschicken, cooked and chopped into bite-sized pieces
6cupslow sodium, gluten free chicken broth
115 ouncecan black beans, drained and rinsed
1 ½cupsfrozen corn
110 ounce can petite cut tomatoes
2teaspoonscumin
2teaspoonschili powder
salt and pepperto taste
Instructions
In a large stockpot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook for another minute. Add the cooked chicken and taco seasoning. Stir and cook for another minute. Next, add the broth, black beans, corn, tomatoes, cumin, and chili powder. Bring to a boil. Reduce heat and simmer for 15-20 minutes.
Top with any of the following (optional): diced avocado, fresh cilantro, diced fresh tomatoes, dairy free cheese, dairy free sour cream, tortilla chips, or tortilla chip strips (see recipe notes above).
Notes
Nutrition Facts for a 1 ½ cup serving: Calories: 244, total fat: 6 grams, saturated fat: 1.4 g, cholesterol: 52 mg, sodium: 268 mg, total carbs: 22, fiber: 6 g, sugar: 4 g, protein: 27 g