Santa Fe Chicken Soup – Gluten Free
- Prep Time:
- 15 min
- Cooking Time:
- 35 min
- Serves:
- 4-6
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
- In a soup pot, sauté onions, bell peppers and celery in 2 tablespoons of olive oil until they start to soften
- Stir in garlic, thyme, sage, chili powder and cumin powder until fragrant
- Add chicken, tomatoes, beans, chicken broth and cream cheese. Bring to a simmer, and stir to incorporate the cream cheese. Season with salt and pepper. Reduce heat to low, cover and simmer for 30 minutes
- 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 3 - 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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