Tortilla Soup

Gluten Free Green Chilli Tortilla Soup

There were few things that sounded better than a flavorful Mexican soup for dinner on a freezing, snowy day. The lime and fresh avocado makes this taste like it's been simmering for hours, when really it only took less than an hour total. 

It literally should be named fridge soup to be honest, but Green Chili Tortilla sounds much more appetizing. I guarantee you've got exactly what you need in your pantry or fridge right now. Try it! 

Serves 6 large portions 
Calories 225 Carbs 6g Fiber 11g Sodium 240mg, Protein 11g. 


1 large cooked chicken breast shredded in large chunks
1 T. lite olive oil
1 8oz jar of prepared Salsa (I use my homemade, if you want the recipe just ask) 
4 C. water
1/2 onion sliced thin
2 large carrots cubed
*optional 1 small container pico de gallo 
*optional 1 handful of white corn 
1 large can of Chicken stock (or a chicken soup granular + 1 cup water) Gluten Free option like Massel or Herb-Ox
1 tsp. cumin
1/2 tsp. celery seed
1 tsp. oregano (I use Mexican)
1 small can chopped green chilies in their juice (you can use a small can of green herdez sauce) 
4 limes, 2 squeezed and 2 sliced (if you don't have limes, use 1/4 c lemon juice)
1 Tbsp. chopped garlic (I use jarred)
1/2 C. black beans, rinsed
1 Avocado sliced
Sprigs of Cilantro
Corn Tortilla crisps

Method
Chop onion and saute in lite olive oil until slightly transparent, add chopped carrots and garlic, picco and let simmer until you start to smell the garlic get aromatic. Add shredded chicken stock, water, seasonings, chilies or herdez and your squeezed lime, black beans, salsa and simmer the soup for 35-45 minutes on high. 

To serve, top with avocado, a small dollop of sour cream, a sprig of cilantro an extra lime wedge and a handful of tortilla crisps. If you wanted to add a cheese, use a cotija/feta or ranchero.