Santa Fe Chicken Soup – Gluten Free

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This Southwestern soup is flavourful and hearty with interesting textures. Combining chicken and veggies, seasoned with a selection of spices is what creates a truly delicious and unique taste. Serve as a main or a starter with our crusty gluten free bread

Ingredients

  • 3 Tbsp. extra virgin olive oil, divided
  • 1 medium size yellow onion, chopped
  • 1 red bell pepper, cut into bite size pieces
  • ½ cup diced celery
  • 1 green chili pepper, deseeded and thinly sliced
  • 3 garlic cloves, chopped
  • 1 tsp. GF thyme
  • 1 tsp. GF sage
  • 1 tsp. GF chili powder
  • 1 tsp. GF cumin powder
  • 1 ½ lb. skinless, boneless chicken breast, thinly sliced
  • 1 (15 oz.) can diced pure tomatoes
  • 1 (15 oz.) can black or chili beans, rinsed and drained
  • 4 cups GF chicken broth
  • 4 oz. cream cheese
  • 1 cup frozen corn
  • Sea salt and freshly ground GF black pepper to taste
  • Toppings: sliced avocado, green onions, cheddar cheese, chopped red onion, cilantro, parsley, sour cream, tortilla chips
  • Instructions

  • Sauté onions, bell pepper and celery in 2 tablespoons of olive oil for 5 minutes
  • Stir in garlic, thyme, sage, chili powder and cumin powder
  • Add chicken, tomatoes, beans, chicken broth and cream cheese. Bring to boil and stir to incorporate the cream cheese. Season with salt and pepper. Reduce heat to low, cover and simmer for 1 hour
  • While the soup is cooking, place frozen corn on a baking sheet lined with foil paper and toss with 1 tablespoon of olive oil and season with salt and pepper. Broil for 5 minutes or until the corn starts to char. Add corn to soup last 5 minutes of cooking time. If the soup is too thick add water to desired consistency
  • To serve ladle hot soup into bowls and top with desired toppings


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