Chicken Tortilla Soup (gluten,dairy, egg, peanut and tree nut free)

Sometimes it surprises me, the food that my kids gravitate towards. I pretty much expect that they will always eat spaghetti or waffles, but I wasn’t expecting this one to be a “down it as fast as you can and ask for more” recipe. But it was.

Chicken Tortilla Soup (from Feeding My Kid)

1 lb. boneless skinless chicken breasts (or thighs)

28 oz. chicken broth (we use Pacific brand)

1 – 15 oz. can cannellini or black beans

1 – 15 oz. can diced tomatoes

1/4 cup fresh lime juice

1 -4 oz. can diced mild green chiles  (Optional. I add these at the end as a garnish, because my kids think they are too spicy. No really. I can’t believe it either.)

1 tsp. powdered garlic

1 tsp ground cumin

1 tsp dried oregano

salt, to taste

5 corn tortillas, cut into thin strips

Preheat oven to 375 degrees. Spread the tortilla strips on a baking sheet, making an effort to not overlap them. Bake until toasted and dry, checking every five minutes to avoid burning. Remove from oven and cool.

In a large stockpot, bring chicken stock to a boil. Add chicken and poach until chicken is cooked through (about 20 minutes). Remove chicken from pot and let cool. Add beans, tomatoes and spices to pot, turn down heat to simmer. Using two forks, shred the chicken and add to pot.  Simmer for ten minutes to meld the flavors. Garnish with tortilla strips and serve.

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