GERD-Friendly Chicken Tortilla Soup
Servings
4Serving size
about 2 1/2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 2 large Carrots, raw (peeled and diced) |
| 3 medium ear Corn, sweet, yellow, raw (cut kernels off cob)(or 2 1/4 cups frozen corn) |
| 16 ounces Boneless, skinless chicken thighs (cubed) |
| 1/2 tsp.. Ground cumin |
| 1 tsp. Paprika |
| 1 tsp.. Smoked paprika |
| 4 cups No salt added vegetable stock (or no salt added chicken stock) |
| 2 cup Water |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Tortilla chips (16 chips) |
Instructions
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and carrots and cook for another 3 minutes, stirring frequently.
Add the corn and chicken and cook for about 2 minutes.
Add the cumin, paprika, smoked paprika, chili powder, stock, water, salt, and pepper. Stir well.
Reduce the heat until the soup is simmering.
Cook for about 45 minutes. Stir occasionally.
Serve topped with crumbled tortilla chips.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Tortilla Soup is a classic restaurant dish at Mexican and Southwestern restaurants.
It is a soup that has it all: great Southwestern spices, savory chicken, veggies and sweet corn flavor.
You can use store bought tortilla chips for this recipe but these Baked Tortilla Chips are great. When you make your own you get better tasting chips and can control the flavor and the amount of added salt.