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GERD-Friendly Chicken Tortilla Soup

Servings

4

Serving size

about 2 1/2 cups
COOKING TIME
60 Minutes

This recipe can be multiplied and makes great leftovers.

GERD-Friendly Chicken Tortilla Soup

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

Place the olive oil in a medium stock pot over medium high heat.

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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GERD / Acid Reflux

The onion in this recipe is cooked long enough that many of those with GERD will be able to tolerate it. Consider a smaller portion.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

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.

"In using the spoon, he holds it in his right hand like the fork. In eating cereal or dessert, he may be allowed to dip the bowl of the spoon toward him and eat from the end, but in eating soup he must dip his spoon away from him—turning the outer rim of the bowl down as he does so—fill the bowl not more than three-quarters full and sip it, without noise, out of the side (not the end) of the bowl."

Emily Post, Behaviorist