This time of year with busy family schedules, dropping temperatures, and less sunshine, warm comfort food is a staple in our house. One of my go-to meals is chicken tortilla soup, courtesy of my friend Kim who brought this to my house after the birth of my second daughter. It’s gluten free and with just a bit of spice, it’s enough to keep you warm and toasty on a cold winter’s night.
The beauty of this recipe is that you can make it as mild or hot as you like by adding or reducing spices.
Preheat oven to 350 Place the chicken breasts skin side up in a baking dish. Drizzle with olive oil, salt and pepper. Roast in the oven for about 40 minutes or until the chicken in cooked thoroughly. When done, take out and let rest covering with foil.
In a large stock pot, saute the onion, garlic, jalapeno, and chilies until very soft and tender. Add the chicken broth, cumin, oregano, cilantro, black and white beans and simmer on medium heat for 30′. Add salt and pepper as needed for taste.
When the chicken is cool shred it and at it to the stock pot and let the soup simmer together.
While its cooking slice the tortillas into wide strips about 3/4″. Heat some olive oil in a saute pan and add the tortillas turning only when crispy. Take them out and let them rest on a paper towel to cool. Sprinkle with salt. Repeat the process until all the tortillas are prepared.
To serve the chicken tortilla soup ladle it into a bowl sprinkling the top with some red onion, cilantro and Cojita or Monterey Jack cheese. Add the tortilla strips to the top and enjoy!
Category: Gluten Free