Chicken Tortilla Soup
Gluten-free | Sugar-free | Dairy optional | No added fats or oils | Vegan option
Makes enough for 3-4 portions
Why it’s delicious
Imagine if you will, Mexican style nacho flavours in chowder form and you have my chicken tortilla (pronounced TOr-tea-ah) soup. I have long coveted the flavours of Mexican cuisine so am beyond excited to be able to get my hit of Meijo in a healthy flavoursome broth.
Helpful hints and tips
Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.
To ensure my recipe stays free from sugar and gluten, I also use my Roasted Tomato Sauce. You will need to prepare this sauce before continuing. My sauce is extremely versatile, and I use it in so many other delicious recipes. I always keep a jar of it in my fridge for impromptu curries, sauces and zucchini noodle pasta dishes. You can find the recipe here.
For the soup
- 600 ml (20 fl oz) Kombu Water
- 2 tbsp low sodium tamari
- 1 tsp Himalayan salt
- 2 garlic cloves, crushed
- 200 g (7 oz) cooked chicken breast, shredded
- 400 g (14 oz) Chinese cabbage, very finely shredded
- 3 tbsp freshly chopped coriander + parsley leaves
- 1 tbsp freshly chopped coriander root
- Freshly ground black pepper
- ½ portion of my Roasted Tomato Sauce
- ½ avocado, diced, optional
- ¼ red onion, finely chopped
- 1 small firm tomato, finely diced
- Juice of ½ lemon
- 1 gluten-free wrap, dry toasted in a hot pan and sliced into slivers
- 4-6 tbsp coconut yoghurt or sour cream, optional
- Small handful coriander and basil leaves
- For the soup, heat the kombu water in a large pot on medium to high temperature. Add the tamari, salt, garlic and taste for flavour. The broth should taste light and fresh.
- When the broth is bubbling gently, add the cabbage, chopped fresh herbs, chopped coriander roots and shredded chicken and heat for a minute. Taste for flavour and add salt and pepper to taste.
- Stir through the roasted tomato sauce and taste again for flavour, ensuring it tastes well balanced. Add more tamari if need be.
- To serve, make a little salsa by mixing together the avocado, onion, tomato and lemon juice. Season with a little salt and pepper.
- Serve the soup in deep bowls, topped with the salsa, a few slices of the gluten free wrap and some coconut yoghurt. Finish with the fresh basil and coriander leaves.
This soup looks great for the cooler weather. Thank you Bridget.You are very clever.