gluten-free chicken tortilla soup

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  • 5 MIN PREP
  • 70 MIN TOTAL
  • 1 SERVING

gluten-free chicken tortilla soup

Healthy, warm and gluten free! Use Mikey’s tortillas to make the best part of the soup.

Ingredients:

  • 2 teaspoons extra virgin olive oil
  • 1 cup pulled chicken (rom a rotisserie chicken)
  • 1 small shallot, chopped
  • 1 rib celery, chopped
  • ½ green pepper, diced
  • ½ cup frozen corn
  • 1 teaspoon fresh cilantro, chopped
  • ½ teaspoon dark chili powder
  • ¼ teaspoon cumin
  • Salt and pepper to taste
  • 2 cups chicken broth
  • ½ cup canned red beans
  • 2 Mikey’s Grain-Free Tortillas

Instructions:

  1. Make the soup. Heat oil in a saucepan over medium heat. Add chicken, shallot, celery, pepper and corn. Sauté 3-4 minutes. Add cilantro, spices and salt and pepper to taste. Add broth and beans and stir. Bring to a boil before reducing to a simmer. Simmer 1 hour, stirring occasionally. 
  2. Make the chips. Heat oven to 350 F. Using a sharp knife or kitchen shears, but tortillas into ½ inch-wide strips. Arrange in a single layer on a nonstick baking sheet. Sprinkle with salt and pepper to taste. Bake until golden brown, about 15 minutes. Transfer soup to bowl and top with tortilla strips. Serve.

NUTRITION FACTS

  • Calories

    578
  • Carbs

    75 G
  • Sugar

    15 G
  • Fat

    15.4 G
  • Sat Fat

    1.6 G
  • Protein

    41 G