Warm and Spicy Chicken Tortilla Soup

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My Warm Pick Me Up This Weekend!

Most Celiacs go out searching for gluten free recipes.  But, the biggest blessing is how many recipes are naturally free of gluten and so many other allergens!  As I sit at home flipping through Bon Appétit or Cooking Light, I am bound to find at least one recipe that barely needs modifying.  Who wants to modify recipes, when they can cook like the pros?

One of my favorite soups is by Ina Garten, aka: the star of Barefoot Contessa, on the Food Network. Now, don’t expect her apple crisp to be gluten free, or many of her recipes for that matter, but she does know how to make a good soup.  So here’s one of my favorites, written up just how I would prepare it.  Enjoy! 

Chicken Tortilla Soup

Allergens: Celiac friendly and free of the Top 8. Always check the label on the ingredients that you choose to purchase.

Ingredients

  • 2 Whole Chicken Breasts (meaning bone-in)
  • 2½ qts. Gluten Free Chicken Stock
  • Olive Oil
  • Kosher Salt
  • Ground Black Pepper
  • 2 Onions
  • 2 Stalks of Celery
  • 4 Carrots
  • 4 Garlic Cloves
  • 3 Jalapeños
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander Seed
  • ½ cup of Fresh Cilantro
  • Fresh Corn Tortillas (suggested: six 6-inch)

Procedure

  1. Cook the Chicken. Preheat the oven to 350.  Coat chicken breasts with olive oil, salt, and pepper.  Cook with the skin side of the breasts up for 35 minutes or until done. Remove skin and shred chicken.  Cover and set aside until ready to use.
  2. Prepare the Vegetables. Chop 2 cups of onions, 1 cup of celery,  2 cups of carrots,  all 4 cloves of garlic. Finely chop your cilantro and jalapeños. Cut corn tortillas into ½ inch by ½ inch strips.
  3. Cook the Vegetables. First, cook the onions, celery and carrots in olive oil for 10 minutes over medium-low heat, but don’t let the onions burn! Then, add the chopped garlic and cook for half a minute.
  4. Prepare the Stock.  Add the chicken stock, tortillas, tomatoes & puree, finely chopped jalapeños, cumin,  coriander,  finely chopped cilantro leaves, 1 tsp. of salt and 1 tsp. of pepper.
  5. Cook the Soup.  Bring the soup to a boil, then simmer for 25 minutes by lowering the heat. Once done, add the chicken from Step 1 and any extra spices.
  6. Finishing Touches. Garnish with anything of your choosing, such as sour cream, tortilla chips, or cheese.

Tips and Tricks

  • This soup freezes surprisingly well for having corn tortillas in it.  I’ve kept it frozen for up to a month, and each time it’s just as delicious as the last.  So go ahead, and save some leftovers for later!
  • Don’t let your onions or garlic burn! That will bring an awful taste to any soup or sauce.
  • Depending on the saltiness of your chicken broth, you may add more or less salt & pepper in Step 4.

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