This is a recipe I invented a few years ago when fighting through a terrible cold and could not for the life of me find a restaurant in Brooklyn who could confirm their tortilla soup was gluten free. After calling a few different places, I gave up and made my own. It has since then become a staple in my house and is one of my favorite, easy and quick dinners to whip up when I want something hearty and healthy.
What you'll need for the Soup:
1 Cup Shredded Roast Chicken
1 Can Fire Roasted Tomatoes
1/2 White or Yellow Onion
1 Clove Garlic (not pictured above)
2 Tbsp Olive Oil
1 Cup Frozen Corn Kernels
2 to 3 Handfuls Fresh Spinach
2 Cups Chicken Stock
Salt and Pepper to Taste
Fresh Cilantro (garnish)
At least 6 100% Corn Tortillas
So first thing's first. You'll want to bake your tortilla chips. You can of course use store bought chips, but it's much healthier and tastes better if you make them yourself. It's also easy as pie.
You'll want to quarter your tortillas and lay them out on a baking sheet. Then, just pop them in the oven at 400 degrees F for 15- 20 mins. That's it! You don't even need oil! Just bake 'em up!
While your chips are baking, chop up your onion and garlic.
Heat up about 2 tablespoons of olive oil into a soup pot and add your onions and garlic.
Cook them on medium high heat for about 5 mins, or until the garlic starts to brown. Keep stirring to avoid burning the garlic.
Next, plop your tinned tomatoes in with the onions and garlic and give it a stir!
You will want to make sure you get either fire roasted or garlic roasted tomatoes. If you can't find them, just add another clove of garlic to make sure your soup is properly flavored.
Let the tomatoes, garlic, and onions sizzle and get to know one another for another 5 minutes occasionally stirring to avoid burning.
After those ingredients are all good and friendly, pour in your 2 cups of chicken stock into the mix bring it to a simmering boil.
I made my own chicken stock this time, but this is my go-to gluten free store bought chicken stock is Kitchen Basics Original Chicken Stock. You can find it in almost every grocery store and it is all natural and made without gluten, MSG, and maintains very high allergen standards for those who are allergic to milk, eggs, peanuts, glutens, or tree nuts.
Right about the time your soup is starting get a low boil going, your chips should be ready. You'll want them to be slightly brown and crispy all the way through. If they are up to par, take them our of the oven and leave them to cool a bit. If they need some more time, pop them back in the oven for 5 minutes at a time until they're done.
Now it's my belief that a chef should taste test their creations. So go ahead, try a few of these babies.And since you made them yourself, they won't have the oils and truly ridiculous amount of salt that the store bought chips have, therefore you may eat, crunch, and be merry without feeling like a bloated mess.
Once you've sampled your chips, you'll want to add your corn kernels into the boiling soup.
Let your kernels cook up a bit while you get busy shredding your chicken. I used a store bought roast chicken (make sure your's is gluten free if that's a concern for you).
Shred up as much or as little chicken as you desire. I used about a cup of both white and dark meat.
Once it's shredded, add your chicken and give it a stir to get it all spread out.
Then stir in your raw fresh spinach and stir until it wilts down a bit.
Add salt and pepper to taste, ladle into a bowl and crumble some of your homemade tortilla chips and fresh cilantro on top.
I also happened to have an avocado on hand and threw that on top as well. Feel free to add cheese, sour cream, or whatever else you can come up with!
Now, if you're like me and you love a little spice, you can also add a few dashes of chipotle powder. I didn't happen to have any on hand as I'm not in my home kitchen, but it really kicks it up a notch.
Now what are you waiting for? Dig in!