Time to Table:
< 45 minutes
Contains:
dairy
Servings:
7
Gluten-Free, One Pot Meal
Cooks like this recipeLooking for a quick and easy one-pot meal that’s full of flavor? Try this delicious soup recipe that is sure to please! Let family members choose their favorite toppings — crunchy tortilla strips, shredded cheese, avocado, cilantro, jalapeños, sour cream or a squeeze of fresh lime.
How to Make It
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 6 cups (49 ounce can) low-sodium chicken broth
- 1 ½ cups frozen corn, or 1 can sweet corn
- 1 ½ cups diced fresh tomatoes, or 1 can (14.5 ounce) diced tomatoes
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups chicken, cooked and chopped or shredded
- 1 ½ teaspoons chili powder
- 2 teaspoons cumin
- Juice of 1 lime
- 6 corn tortillas
- 1 cup cheddar cheese, shredded
- Vegetable oil spray
Preparation
1
Cut corn tortillas into wedges and spread on a cookie sheet. Spray the wedges evenly with vegetable oil.
2
Bake the tortilla wedges in an oven heated to 350 degrees until crisp (10-14 minutes).
3
In a large saucepan, add oil and sauté onion and garlic about 5 minutes, or until onion is soft.
4
Add all remaining ingredients, cover, and bring to a boil.
5
Reduce heat and simmer until ready to serve.
6
Serve soup in bowls and top with freshly made tortilla wedges and shredded cheese. Enjoy!
Recipe Tips
Top your soup with avocado, cilantro, jalapeños, Greek yogurt or sour cream for some extra flavor! To make allergen friendly, swap out or omit ingredients to fit your family’s needs.
Have any questions?
