Friday, March 2, 2012

Chicken Tortilla(less) Soup . . . Grain Free Tex-Mex on a Budget!

For me there is no substitute for a bowl of tortilla soup!  Whether it's a gloomy day, a cold, or I'm just feeling a little blue there is nothing that can warm me up better than a steaming bowl of tortilla soup . . . I'm sure that just like traditional chicken soup, every South-of-the-Border Mama has her own recipe for tortilla soup.


This one is packed with nutrition from the variety of veggies, while excluding common allergens like corn, gluten and dairy to provide a super delicious, super nutritious and warming bowl of cheer!


The recipe below assumes you are making it from scratch but below are substitutions for making it with the left overs from the Caseula de Pollo you made earlier in the week.  So this is a terrific way for you to stay on budget while eating like you have a gourmet chef working in your kitchen!









Chicken Tortilla(less) Soup
A yummy twist on chicken soup, it’s a great way to spice up your soup repertoire!  Using Yukon gold potatoes in place of tortilla strips is a great way to provide a little starch without any grains.  In the Tex-Mex tradition this soup can be served either pureed or chunky, personally, I prefer it chunky. 
Yield – 2 1/2 quarts

6 cups chicken stock
2 cups pH 9.5 ionized water
1 tablespoon nutritional yeast
1 15 ounce can Muir Glen diced fire roasted tomatoes with green chilies
1 cup diced onions
1 cup diced red or yellow peppers
1/2 cup sliced carrots
1/2 cup diced zucchini
1/2 cup diced yellow squash
1/2 cup sliced mushrooms
1/2 cup diced celery
1 cup diced Yukon gold potatoes
1 cup shredded green cabbage or kale
1/4 cup cilantro leaves
1 teaspoon finely minced garlic
1 1/2 teaspoons Mexican Seasoning Blend
1 1/2 cup diced or shredded chicken breast

To a large stock pot over medium heat, add water, stock, nutritional yeast, spices, tomatoes and each ingredient as you prep it.  Bring to a low boil for 20-30 minutes.  Pass condiments if desired.

I like to pass fresh cilantro leaves, sour crème alternatives, chives, pico de gallo, lime wedges, or fresh chilies.


To utilize your leftovers from your Casuela de Pollo, add any leftover veggie, bean-quinoa mix and shredded or diced chicken.  If you have added the beans and quinoa you can delete the potatoes since they provide the starch in the soup.

¡Buen Provecho

Dr. P





No comments:

Post a Comment