4 cups gf chicken broth 2 Tablespoons vegetable oil 2 cups cooked chicken, cut into bite size pieces 1/2 onion, chopped 1/2 cup fresh or frozen corn kernels 1/2 red bell pepper, chopped 2 Tablespoons cilantro, chopped 1/4 cup gf salsa 1/2 cup cooked Spanish rice, plain rice *optional 1 avocado, peeled and thinly sliced 2 corn tortillas, cut into 1/2" slices Salt and pepper to taste
Directions
Preheat oven to broil. Place tortillas strips on a baking sheet and broil until crisp and lightly browned. Watch carefully as they will burn quickly. Set aside.
Heat a large heavy saucepan and add oil. Saute onions and red pepper until onions are soft. Add broth and remaining ingredients, except avocado and tortilla strips. Bring to a boil and reduce heat to simmer. Simmer until heated through. Pour servings into individual bowls and top with avocado slices and tortilla strips. Serve.
Tips
This is a flavorful soup with a touch of spice. We came up with this recipe as a delcious way to use left over chicken. This soup is extra special made with left overs from our Cabo San Lucas Rotisserie Chicken.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
