Grilled Chicken Tortilla Soup
Grilled Chicken Tortilla Soup. If you are looking for something light yet filling, a bowl of chicken tortilla soup is perfect for you. The red pepper marinade and grilled chicken give the soup an off the chart yummy flavor. Ready in less than 30 minutes, this soup is gluten free and dairy free.
- 2 tbsp olive oil
- 1 onion
- 1 tsp minced garlic
- 1 jalapeno pepper, chopped
- 1 cup tomatoes
- 2 cups mushrooms, sliced
- 2 cups corn (if frozen, thawed)
- 2 tbsp liquid aminos or coconut aminos
- 2 tsp chipotle powder
- 2 tsp cumin
- 2 tsp sea salt
- 6 cups vegetable broth
- 2 chicken breasts
- 10 corn tortillas
- 3 tbsp olive oil
- 1 tbsp red pepper flakes
- 2 tsp granulated garlic
- 1 tsp sea salt
- fresh cilantro and green onions for garnish
Rub olive oil and marinade spices on chicken breasts. Let sit for 10 minutes.
Saute onion, garlic, mushrooms, corn and tomatoes in olive oil in large pot. Add spices.
Cook chicken 10 minutes on each side on grill. (or until completely cooked). Slice chicken after removing grill.
Slice tortillas into strips. Bake at 375 for 10 minutes or until crispy.
Add chicken and vegetable broth to sauteed vegetables and mix well. Top with cilantro, green onions and tortilla strips.
If it isn't grill season, you can bake the marinated chicken for 30 minutes in the oven at 375 and then follow instructions to make the soup.
The photos show 3 chicken breasts; I only used 2 breasts in the soup, and used 1 for this grilled chicken taco salad.
Serving: 2cups | Calories: 294kcal