Tortilla Soup

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Tortilla Soup
Ola! Just happened to find Pacific Tortilla Soup starter today at HEB and it's gluten-free! This soup is the bomb, no kidding! My hubby said it's restaurant quality!
Course Soups
Cuisine Mexican
Servings
Ingredients
  • 1 carton of Pacific Tortilla Soup Starter gluten-free
  • olive oil
  • 1 Tablespoon Grass Fed Butter
  • 2 Chicken Breast
  • 1 / 2 Valdalia Onion
  • 1 Carrot
  • 1 in Poblano Pepper & puta little Hatch Chili pepper I have frozeon.. I removed most of the seeds so do this if you don't want it too hot!
  • 2 garlic cloves
  • Fresh Thyme and rosemary
  • kosher salt garlic pepper, cumin, Cheyenne, Tumeric
  • Gluten-Free Tortilla chips
  • 1 in Poblano Pepper & puta little Hatch Chili pepper I have frozeon.. I removed most of the seeds so do this if you don't want it too hot!
  • 2 garlic cloves
  • Fresh Thyme and rosemary
  • kosher salt garlic pepper, cumin, Cheyenne, Tumeric
  • Gluten-Free Tortilla chips
Course Soups
Cuisine Mexican
Servings
Ingredients
  • 1 carton of Pacific Tortilla Soup Starter gluten-free
  • olive oil
  • 1 Tablespoon Grass Fed Butter
  • 2 Chicken Breast
  • 1 / 2 Valdalia Onion
  • 1 Carrot
  • 1 in Poblano Pepper & puta little Hatch Chili pepper I have frozeon.. I removed most of the seeds so do this if you don't want it too hot!
  • 2 garlic cloves
  • Fresh Thyme and rosemary
  • kosher salt garlic pepper, cumin, Cheyenne, Tumeric
  • Gluten-Free Tortilla chips
  • 1 in Poblano Pepper & puta little Hatch Chili pepper I have frozeon.. I removed most of the seeds so do this if you don't want it too hot!
  • 2 garlic cloves
  • Fresh Thyme and rosemary
  • kosher salt garlic pepper, cumin, Cheyenne, Tumeric
  • Gluten-Free Tortilla chips
Instructions
  1. Fill a pot with water and add salt, pepper, garlic, seasonings and herbs whole. Boil water, add chicken and cover until it's cooked through. Remove chicken and cool. Remove skin and cut up chicken.
  2. Coat in Olive oil and roast Poblano pepper in a 400-degree oven for about 20 minutes. Cool in a plastic bag for a few minutes.
  3. Add oil and butter to Dutch oven pot and cook onions and carrots until just about done. Remove skin from pepper cut up and add to pot. Add salt, pepper, a little touch of cumin, Cheyenne and turmeric. Smells incredible now!!!
  4. Remove the herb stems. Add some of the liquid from the chicken broth and the carton of Tortilla Soup Starter. Add in the chicken. Smash up a handful of tortilla chips and add those in to thicken and flavor the soup! I stored the rest of the broth in my Pampered Chef covered batter bowl to use for another batch of soup!
  5. Top with sour cream and/or green onions and a splash of lime!
Recipe Notes

For this recipe I used these Pampered Chef tools -

5" Utility Knife Item#1052

Large Stoneware Bar Pan Item#1445

Large Batter Bowl Item# 2431

Oven Pad Item# 1346

Enjoy the Journey!
Sue Seward

Gluten Free Lady

PS - When looking for long lasting quality tools in your kitchen that can be passed down for generations visit theĀ GlutenFreeLadyChef.com

 

Gluten Free Lady www.glutenfreelady.com

About Gluten Free Lady

My mission is and always has been to help people achieve a purpose driven better quality lifestyle.

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