Mexican Chicken Tortilla Soup
August 29, 2016
Crispy brown rice tortilla strips add satisfying crunch to this delicious soup, while spicy ground chipotle weighs in a with a little kick of smoky heat. It's gluten-free version of a Mexican favorite.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 servings
1Heat 3 teaspoons of the oil in a Dutch oven over medium-high heat.
2Add the tortilla strips and cook, stirring, until crisp, 5-6 minutes. Transfer to a plate lined with a paper towel to drain.
3Return the Dutch oven to the stove and heat the remaining teaspoon of oil over medium-high heat.
4Add the onion, garlic, celery, cumin, oregano, and ground chipotle; cook, stirring occasionally, until vegetables begin to soften, 2-3 minutes.
5Stir in the tomatoes and cook for 2 minutes. Pour in the broth, bring to a boil, and immediately reduce the heat to medium-low; cover and simmer for 25 minutes.
6Stir in the chicken and cook until heated through, about 3 minutes.
7Remove from the heat, and stir in the cilantro, lime juice, and salt.
8Divide the soup among four bowls and top with the tortilla strips and avocado.
This recipe is part of the Mexican Fiesta menu, with Roasted Jalapeño Guacamole with Toasted Pumpkin Seeds, Mexican Chicken Tortilla Soup, Cilantro Turkey Burgers with Chipotle Ketchup, and JJ's Tequila Treat. Check out the Mexican Fiesta Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful party full of south-of-the-border style!
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
For more delicious, nutritious recipes, check out jjvirgin.com/recipes.