Gluten Free Chicken Tortilla Soup Recipe

I

Warm and savory chicken tortilla soup with just a touch of spice

Ingredients

2 tbsp avocado oil

1 onion (chopped)

1 tsp salt

2 shallots (chopped)

1 whole garlic clove (minced)

2 Large Chicken Breasts (cut into bit size cubes)

1 Red Bell Pepper (Chopped)

4 oz can Diced Green Chilies

1 28 oz can Crushed Tomatoes

2 10 oz packages Somos Pinto & Black Beans (or your favorite brand of black and pinto beans)

2 tbsp Modern Method Kitchens Taco Seasoning

2 tsp red pepper flakes

2 tbsp chopped cilantro

2 cups chicken broth (add more if you like your soup more liquidity and less like a stew)

Garnish

Shredded Cheese

Sour Cream

Chopped Cilantro

Avocado

Tortilla strips or chips

Steps

1. Chop onions, shallots and garlic and set into a bowl off to the side. Sprinkle with 2 tsp salt to sweat the aromatics.

2. Chop up the bell pepper and cilantro. Set off to the side.

3. Cut up raw chicken breasts into bite size cubes. Set off to the side.

4. In a large 4 Qt dutch or stockpot heat oil on medium heat

5. Add chopped onions, shallots and garlic. Cook for 5 minutes or until vegetables start to soften.

6. Add cubed chicken into the pot. Let sides of chicken get a golden brown, then stir. Cook chicken thoroughly.

7. Add chopped bell pepper. Cook for 5 minutes or until vegetable starts to soften.

8. Add diced green chilies, black and pinto beans, taco seasoning, pepper flakes and cilantro. Stir and let cook for about 5 minutes.

9. Add chicken broth. Stir all ingredients together. Cook for about 20 minutes or until mixture comes to a boil.

10. Before serving, check seasoning. Add a touch more salt or red pepper flakes, if desired.

11. Serve in a bowl, top with favorite garnish.