Mexican · Dinner
Tortilla Soup (Gluten-Free)
Shredded chicken breast simmers in a charred tomato and dried chile broth seasoned with garlic and cumin, finished with lime, avocado, cotija and crisp corn tortilla strips. The gluten-free base uses cornstarch for body instead of flour or wheat-based thickeners.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
424Calories
42gProtein
19.2gFat
22.6gCarbs
6.1gSugar
5.2gFiber
710mgSodium
133mgChol
4.7gSat Fat
1210mgPotassium
138mgCalcium
3.2mgIron
0.4mcgVitamin B12
23mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Chop the tomato and onion, seed the dried chili, cut the tortilla into thin strips, and slice the avocado.
2
Char
Toast the dried chili in a dry skillet over medium heat for 30 seconds per side until fragrant and slightly blistered.
3
Fry
Heat 1 tablespoon vegetable oil in the skillet over medium-high heat and fry tortilla strips for 2 minutes, turning once, until golden.
4
Blitz
Combine the tomato, onion, garlic, toasted chili and chicken stock in a blender and blitz for 1 minute until smooth.
5
Simmer
Pour the blended mixture into a saucepan, add cumin and chili powder, and simmer over medium heat for 8 minutes until deepened.
6
Poach
Add the chicken breast whole to the simmering broth and poach over medium-low heat for 12 minutes until opaque and easily shredded.
7
Finish
Remove the chicken, shred it with two forks, stir the cornstarch slurry into the broth, and simmer for 2 minutes until thickened.
8
Plate
Ladle the soup into a bowl, top with tortilla strips, avocado, cotija and cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 22 corn tortilla
- 4 tbsp4 tbsp vegetable oil, divided
- 22 tomato
- 11 onion
- 4 cloves4 cloves garlic
- 22 dried chili
- 1 cup240ml chicken stock
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili powder
- 2 tsp2 tsp cornstarch mixed with 1 tsp water
- 11 avocado
- 2 tbsp14g cotija cheese
- 22 lime wedge
- 2 tbsp2 tbsp cilantro
