Chicken Tortilla Soup

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Try making this Chicken Tortilla Soup for your next dinner option! Chicken is a high-quality protein that supports weight management and overall bodily functions. Pinto beans promote regular bowel movements, lower blood cholesterol levels, and protect cells from damage. Corn is a rich source of fiber that prevents constipation and supports heart health. Prepare this Chicken Tortilla Soup for a hearty and wholesome dinner and enjoy!

Ingredients:

  • Gluten-free tortilla strips

  • 1 (14.5-ounce) can diced tomatoes

  • 1 (15-ounce) can pinto beans, drained and rinsed

  • 4 cups gluten-free chicken broth

  • 2 cups cooked shredded chicken

  • 1 cup corn kernels

  • ¼ cup fresh cilantro

  • 1 small yellow onion, diced

  • 1 avocado, sliced

  • 3 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • ½ teaspoon dried oregano

  • Salt and black pepper, to taste

  • Juice of ½ lime

Instructions:

  1. Heat your olive oil in a large pot over medium heat. Add diced yellow onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another 30 seconds.

  2. Stir in cumin, chili powder, smoked paprika, and oregano. Cook for about 30 seconds.

  3. Add chicken broth, diced tomatoes, pinto beans, corn, shredded chicken, salt, and black pepper. Stir well.

  4. Bring the soup to a gentle boil, then reduce to a simmer for 20-25 minutes. Stir in the fresh lime juice just before serving.

  5. Ladle the soup into bowls and top with diced avocado, fresh cilantro, and gluten-free tortilla strips, and enjoy!